Instructions
Step 1
To a large pot over medium heat, add the clams and 2 cups of water. Cover the pot and cook until the clams have all opened, about 8 minutes. Remove the meat from the shells and allow to cool completely. Set aside ½ cup of the clam cooking liquid. Finely chop the clams into pea-size pieces and set aside.
Step 2
In a small bowl, whisk together the beer, milk, eggs, and reserved clam cooking liquid. In a large bowl, whisk together the flour, cornmeal, baking powder, sugar, salt, black pepper, and paprika. Make a well in the center of the dry ingredients, pour in the liquids, and gently fold the batter until it is completely hydrated but not yet totally smooth. Gently fold in the reserved clams.
Step 3
To a large pot fitted with a deep-fry thermometer, add the oil and turn the heat to medium-high. When the temperature reads 365°F, working in batches, use two large spoons to scoop 2-tablespoon balls of the batter and carefully drop them into the oil. Fry until the cakes are crisp and golden, 6–7 minutes. Using a slotted spoon, transfer the cakes to a paper towel-lined baking sheet to drain. Repeat with the remaining batter.
Step 4
Serve immediately with red or white clam chowder, tartar sauce, or hot sauce.