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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.
I pan-fry my chicken using Crisco (vegetable shortening). I am interested in specifc input from the hivemind regarding temperatures and frying times. I fried yesterday between 325 and 350 and got decent results. My frying / candy thermometer says that 365 F is the ideal temp, and many websites agree. Alton Brown, however, in his Fry Hard recipe, says that 325 F is the ideal temperature.