Combine evaporated and whole milk, egg, vanilla, salt and pepper. Soak clams in liquid, then dredge in combination of cake flour and cornmeal, fluffing them in the flour mix for light but thorough coverage. Shake off excess flour. Fry at 365-375 degrees F until golden brown and crisp, about 5 minutes. Do not crowd clams in oil. Drain on paper towels, salt to taste, and serve immediately with french fries, onion rings and cole slaw. Recipe Source: The Clam Box of Ipswich, Mass.