Prepare dredging stations: 3/4 cup cornmeal, 1/4 cup flour, and 2/3 cup water in one pie pan, and 3/4 cup cornmeal and 1/4 cup flour in another.
2.
Pour oil into deep fryer and heat to 375 degrees F.
3.
Dip clams in the wet batter first, then dredge in the dry ingredients. Fry in batches: 5 minutes for each batch, until golden brown. Drain, salt to taste, and serve with tartar sauce.
