Beer Battered Clam Strips

12 ounces of lime beer (any beer is fine though)

1 1/2 cups flour 

1 teaspoon curry powder

1/2 teaspoon celery salt

1/2 teaspoon cayenne

1/2 teaspoon kosher salt

1 1/2 teaspoons garlic

2 cups clam strips

oil with a high heat tolerance 

Hey everybody,
Sorry the post is late,  I made the food on time but never got a chance to post it.  Today's recipe is beer battered clams! They are a little time consuming and labor intensive but are worth the effort.  

 Rinse and drain the clam strips in a colander and then soak them in milk in a large bowl for about an hour.  This will remove a lot of the unpleasant fishy odor and will tenderize the clams.  Meanwhile mix all the ingredients in another bowl except for the flour, you want the beer to be flat.  After the hour is up heat about 2 inches of oil in a pan, you will want to have a screen to keep it from spitting or long sleeves (it hurts).  Mix the flour into the seasoned beer and whisk there are no lumps and then mix in the clams.  You could also dip it in the seasoned beer sans flour and then dredge it.  Either way your hands are going to be a big mess.  Fry coated clams until clams are crisp and golden, about 1 1/2 minutes, then transfer to paper towels to drain. Sprinkle with kosher salt to taste. Return oil to 380°F between batches, removing any bits of fried batter with a fine sieve and coating next batch of clams.  The batches will get progressively darker, but that won't affect the flavor.

Enjoy!