Coat a few clams by dipping them in the breading mixture. Shake gently to remove excess flour. Place a few clams at a time into a frying basket and lower into hot oil. Cook for about 30 seconds to 2 minutes, or until clams are lightly browned. Stand back from the fryer during cooking to avoid spattering oil.
Lift clams out of oil.
Drain on paper towels. Serve with a dipping sauce. If you don't have a deep-frying thermometer, drop a piece of batter into the oil. If it sinks halfway and then quickly rises to the top and bubbles, the oil is ready. Inc. How things get done.