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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.
Cook the seafood. In a large fry pan over medium-low heat, warm the oil. Add the garlic, shallot and red pepper flakes and saute sautÃ© until fragrant and, softened about 2. Minutes add the shrimp and saute sautÃ© until they are just, opaque throughout about. 3 minutesusing a, slotted spoon remove the shrimp from the pan and. set asidedd the wine, clams and mussels to the pan, discarding any mussels or clams that fail to close to the touch. Raise the heat to medium, cover and cook, shaking the pan occasionally, until the clams and mussels open, about 10 minutes. Discard any empty shells and any unopened clams or mussels.