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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.
Add the clam meat and sautÃ©e. Gradually add the clam meat to the melted butter and cook for 2 to 3 minutes or until slightly browned. Cook the clam meat in batches and never allow the amount of clams to exceed a single layer inside of the pan. Do not pile too many clams into the pan at once, since doing so will prevent even cooking.