3 ea Eggs, separated

      2 T  Oil

    1/2 t  Salt

      1 qt Clams, shucked & well draine

      1 c  Milk

      2 c  Flour

      2 T  Lemon juice

      1 x  Oil for frying

  In a large bowl, beat egg yolks until thick.  Beat in milk, 2 T.
  flour, salt, and lemon juice.  In a separate bowl, beat the egg
  whites until stiff.  Fold into the batter.  Add clams.  Chill the
  mixture for 2 - 4 hours.  In a heavy saucepan, pour in enough oil to
  measure 2 - 3 inches deep.  Heat to 375f.  Add the clams, several at
  a time, and fry until puffed and golden, about 3 minutes.  Remove
  with a slotted spoon and drain well on paper towels. Serve with
  tartar sauce and thick slices of French bread. New England Sampler,
  Jan Siegrist