In shallow bowl, combine flour and salt. In separate bowl, beat egg with milk. Place cracker crumbs in third bowl. Dip each clam into flour mixture, then into egg mixture; dredge lightly with cracker crumbs. Pour oil into deep-fryer or saucepan to depth of about 2 inches. Heat until oil is 375F or until 1 inch cube of white bread turns golden brown in 50 seconds. Deep-fry clams, a few at a time, for about 2 minutes or until crisp and golden brown. Drain on paper towels and serve garnished with lemon wedges. Makes about 6 snack-sized servings. *Substitute some of the juice from shucked clams if available. Typed in MMFormat by cjhartlinmsn.@attcanada.net Source: Canadian Living Magazine. Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@attcanada.net on Mar 26, 1999