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Combine evaporated milk and whole milk, egg, vanilla, salt, and pepper. Soak clams in liquid and then dredge in combination of cake flour and cornmeal, fluffing them in the flour mixture for light but thorough coverage. Shake off excess flour and fry in oil. Serve with French-fried potatoes, tartar sauce, homemade rolls, and butter.
From Anthony Mitchell Sammarco’s A History of Howard Johnson’s: How a Massachusetts Soda Fountain Became an American Icon (Charleston, SC: The History Press, 2013).