Gluten-Free Fried Clams Recipe

Place shucked clams in a small bowl. Pour in milk; toss clams gently with a fork to cover evenly. Let soak in the refrigerator for 30 minutes.

Combine flour masa harina salt pepper and cayenne pepper in a plastic container with a lid. Seal container and shake to blend flour mixture.

Remove clams one at a time from the milk and place in the flour mixture; shake gently to coat. Shake off excess flour and place on a plate.

Heat 3/4 inch oil in a large saucepan or deep-fryer. Fry clams in small batches until golden brown and crispy about 1 minute. Transfer to a paper towel-lined plate using a slotted spoon.