Salt and Vinegar deep fried Clams

This seems a bit bonkers, but makes a really lovely "mini fish and chips". If you get the batter right, they puff up to make little round clam poppers! 

I use a 1 L compact deep fryer, as it takes up little room, uses less oil and is easy to clean - Here's an amazon link to one that will do the job: Amazon link for compact fryer

• 50g plain flower
• 50g corn flower
• 1/2 tsp baking powder
• 125ml lager
• 1kg fresh clams
• 1/2 onion, diced
• 2 cloves of garlic, crushed
• 230ml white wine
• 1 L of oil for frying (depending on your fryer size or if you are using a pan)

• Clean and drain the clams
• Fry the onions in a little oil, on a low heat, with a lid on, until translucent (around 5 mins)
• Add the garlic and fry for another minute
• Add the wine and bring to a boil
• Add all the clams and put the lid on
• Cook for 5 mins or until you can see they have all pretty much opened
• Drain, discard any clams that have not opened and pick out the meat from all the clams and drain on kitchen roll
• Mix together the plain flour, corn flour, baking powder and lager, whisk to make a consistent batter
• Bring the oil up to 180c in a pan or deep fryer
• Dip the clams into the batter and fry in batches of 5 for about 2 - 3 mins, until golden
• Keep them warm in the oven if necessary, whilst frying the rest.
• When ready, toss in vinegar and sea salt flakes

Best to be enjoyed with the rest of the lager you just opened....