INGREDIENTS
1 1/2 lb
Littleneck clams (shucked and drained)
1 12 ounce can
of evaporated milk
2 cups
corn flour
1 cup
all-purpose flour
kosher salt and freshly ground black pepper
4
top-sliced hot dog rolls
4 tbsp
melted butter
1/4 cup
parsley leaves
1/4 cup
dill (roughly chopped)
1
lemon (cut into wedges to serve)
vegetable oil (for frying)
Ale or Pilsner produced in Maine (to serve)
1/2 cup
mayonnaise
1 1/2 tbsp
sweet pickle relish
1/4
lemon (zest and juice)
1/4 tsp
kosher salt
1/4 tsp
freshly ground black pepper