Fried Clams

Source: Steve Bourque, Celiac Listserv

Use already shucked raw clams or to be extra safe you can shuck them yourself from the shelled ones. Make a batter exchanging regular flour with our GF flour from the Betty Hagman's substitute mix. Use 2 parts GF flour to 1 part corn meal to make the batter. Soak the shucked clams in evaporated milk till wet then dip in the batter till covered. Cook in a deep fried or a large pan with oil that covers the claims. Fry till light brown, not to much or they will over cook.