Howard Johnson's Fried Clams

Howard Johnson's Fried Clams
1 cup evaporated milk
1 cup milk
1 egg
1/4 teaspoon vanilla
Dash salt and pepper
4 dozen freshly shucked clams
1 cup cake flour
1 cup yellow cornmeal
Oil for frying
Combine evaporated milk and whole milk, egg, vanilla, salt, and pepper. Soak clams in liquid and then dredge in combination of cake flour and cornmeal, fluffing them in the flour mixture for light but thorough coverage. Shake off excess flour and fry in oil. Serve with French-fried potatoes, tartar sauce, homemade rolls, and butter.