2 lbs Clam meat
1 cup all purpose flour
1 tsp baking powder
1 cup beer
Tapatío Hot Sauce
3-4 Tbsp. Santa Monica Seafood Tartar Sauce
½ tsp paprika
1 lemon; cut into wedges
½ tsp salt and black pepper
- Pre-heat oil in a large pot or deep fryer to 375°F.
- In a medium size bowl, add flour, baking powder, paprika, salt, pepper, a couple drops of Tapatío Hot Sauce and beer. Gently mix.
- Dip clams in the batter and quickly fry for 3-4 minutes until golden brown.
- Remove from oil and plate. Give a squeeze of fresh lemon juice and enjoy with our Santa Monica Seafood Tartar Sauce. (We recommend adding a few drops of Tapatío Hot Sauce to the tartar sauce for extra heat and flavor!)