"Best-Ever" Fried Clams

This is a favorite recipe from the Maine Department of Marine Resources.

1 egg yolk, beaten
1/2 cup milk
1 tablespoon melted butter
1/4 teaspoon salt
1/2 cup flour
1 egg white, beaten stiff
24 clams, cleaned

Combine beaten egg yolk and half the milk. Add butter. Add salt to flour, sift together and beat into egg-milk mixture until smooth. Add rest of milk, then fold in stiffly beaten egg white. Drain clams. Dip each clam into batter and fry in deep fat (375 degrees F) until golden brown, turning frequently. Drain on absorbent paper.

Serve with catsup.

Makes 4 servings.