shucked, well drained
In a large bowl, beat egg yolks until thick.
Beat in milk, 2 tablespoons flour, salt, and lemon juice.
In a separate bowl, beat the egg whites until stiff.
Fold into the batter. Add clams.
Chill the mixture for 2 to 4 hours.
In a heavy saucepan, pour in enough oil to measure 2 to 3 inches deep.
Heat to 375℉ (190℃).
Add the clams, several at a time, and fry until puffed and golden, about 3 minutes.
Remove with a slotted spoon and drain well on paper towels.
Serve with tartar sauce and thick slices of French bread.