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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.
This is going to become a crust, so donât be shy with it. Once the fat has come to temperature, place the clams topping side down in the pan, leaving the shells on. Let them cook for 2-3 minutes, depending on your heat and size of clams. Remove them when the topping is crispy and golden brown. Serve in the shell, with the breaded side up. Top them with freshly chopped parsley and a dash of malt vinegar (or squeeze of lemon).