There is an article on clams in the New York Times.
The Deep-Fried Truth About Ipswich Clams
They also give this fried clams recipe for those who might be in the mood.
Ipswich-Style Fried Clams
ime: 20 to 30 minutes
1 pound shucked littleneck clams
1 can evaporated milk
1 cup finely ground cornmeal or masa harina
1/2 cup unbleached all-purpose flour
1/2 cup pastry or cake flour
1 teaspoon salt, or to taste
1 teaspoon ground red chili pepper, or to taste
1 pound lard or 2 cups canola or other vegetable oil
1/2 cup canola or other vegetable oil.
1. Drain clams in a colander. In a large bowl, combine them with milk, and set aside.
2. In another large bowl, combine cornmeal and flours with salt and red pepper. Mix well with fingers.
3. In a large wok or deep frying pan, heat lard and oil over medium heat to a frying temperature of 360 to 375 degrees.
4. Take a handful of clams and hold over bowl to let excess liquid drip off. Toss clams in flour mixture, turning to coat thoroughly. One by one, drop them into hot fat, adjusting heat to keep temperature fairly constant. Let clams fry for about 1 1/2 minutes, or until they are crisp and golden. Remove with a slotted spoon, and drain on paper towels placed on a rack. Repeat with remaining clams, and serve immediately.
Yield: 4 to 6 servings.