Ingredients

• 48 littleneck clams, shucked and drained
• 1 cup 2% milk
• 1/2 cup gluten-free all purpose baking flour
• 1/2 cup masa harina
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper
• oil for frying

Instructions

1. Place shucked clams in a small bowl. Pour in milk; toss clams gently with a fork to cover evenly. Let soak in the refrigerator for 30 minutes.
2. Combine flour, masa harina, salt, pepper, and cayenne pepper in a plastic container with a lid. Seal container and shake to blend flour mixture.
3. Remove clams one at a time from the milk and place in the flour mixture; shake gently to coat. Shake off excess flour and place on a plate.
4. Heat 3/4 inch oil in a large saucepan or deep-fryer. Fry clams in small batches until golden brown and crispy, about 1 minute. Transfer to a paper towel-lined plate using a slotted spoon.