Sunny's Easy Fried Cajun Clams

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

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.
2. Whisk until the salt dissolves.
3. Add the clams, and then soak in the refrigerator for 2 hours.
4. 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.
5. Stir to combine.
6. Using tongs or a slotted spoon, remove the clams from the bowl, shaking off any excess milk.
7. Drop them into the flour mixture and shake or stir to coat.
8. Place the clams on a baking sheet fitted with a wire rack and rest 15 minutes.
9. In a heavy-bottomed pot, add enough oil to reach 4 inches up the sides.
10. 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.
11. Remove from the oil to a paper-towel-lined plate and season lightly with salt.
12. Serve with a spritz of lemon juice, cocktail sauce and tartar sauce, but I'm having it with a side of burger.