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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.
Stuffed fish and fish with a firmer flesh will take a bit longer to cook thoroughly. Temperature Standard baking temperature is 350 degrees, which works just fine for fish. But you can get away with setting the temperature even lower. This extends the cooking time, which may help if other ingredients in the dish need more time to cook. And it helps the fish to retain more of its moisture.