Combine evaporated and whole milks, egg, vanilla extract, salt and pepper. Soak
clams in liquid, then dredge in combination of cake flour and cornmeal, fluffing
them in the flour mix for light but thorough coverage. Shake off excess flour.
Fry at 365 to 375 degrees F until golden brown and crisp, about 5 minutes. Do
not crowd clams in oil.
Drain on paper towels, salt to taste, and serve immediately
with French fries, onion rings and coleslaw.