Ingredients

• 2 cups whole milk
• 1 tablespoon seafood seasoning, such as Old Bay
• Zest of 2 lemons
• Kosher salt and freshly ground black pepper
• 10 ounces fresh shucked long-neck or soft-shell clams
• 1 cup fine cornmeal
• 1 cup all-purpose flour
• 1 tablespoon seafood seasoning, such as Old Bay
• Kosher salt and freshly ground black pepper
• Peanut or vegetable oil, for frying
• Serving suggestions: lemon wedges, cocktail sauce and tartar sauce

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Instructions

1. For the Cajun clams: In a bowl, add the milk, seafood seasoning, lemon zest, a nice pinch of salt and a few good grinds of pepper. Whisk until the salt dissolves. Add the clams, and then soak in the refrigerator for 2 hours.
2. For the dredge mixture: In a brown paper bag or bowl, add the cornmeal, flour, seafood seasoning, a nice pinch of salt and a few good grinds of pepper. Stir to combine. Using tongs or a slotted spoon, remove the clams from the bowl, shaking off any excess milk. Drop them into the flour mixture and shake or stir to coat. Place the clams on a baking sheet fitted with a wire rack and rest 15 minutes.
3. In a heavy-bottomed pot, add enough oil to reach 4 inches up the sides. Heat the oil over medium heat until a deep-fry thermometer inserted in the oil reaches 365 degrees F. Fry the clams in batches until golden brown, about 30 seconds to 1 minute, depending on the size of the clams. Remove from the oil to a paper-towel-lined plate and season lightly with salt.
4. Serve with a spritz of lemon juice, cocktail sauce and tartar sauce, but I'm having it with a side of burger.