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In a large saucepan or deep fat fryer heat oil to 375'. Poke each clam with fork. Dip clams into the batter. Fry a few at a time around 1-1/2 minutes or until golden brown, turning once. Remove with slotted spoon, drain on paper towels or on brown paper bags. Keep warm in a 300' oven while frying the remaining clams.
Oven temperature will be around 180 to 200 degrees C (350 t0 400 degrees F, or Gas Mark 4 to 6), depending on the thickness of the fish. It won't take long to cook - just a little longer than frying or searing.