Fried Clams with Tartar and Cocktail Sauces Recipe | Valerie Bertinelli

Ingredients

• 2 cups corn flour
• 1 cup all-purpose flour
• 1 tablespoon seafood seasoning, such as Old Bay
• 1 tablespoon kosher salt, plus more for seasoning
• Freshly ground black pepper
• 1 cup milk
• 1 large egg
• Canola oil, for frying
• 1 pound shucked frozen long-neck or soft-shell clam bellies, thawed, or freshly shucked clams
• 1 cup Tartar Sauce, recipe follows
• 1 cup Cocktail Sauce, recipe follows
• Lemon wedges, for serving
• 1 cup mayonnaise
• 2 tablespoons dill relish
• 1 tablespoon chopped fresh dill
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon kosher salt
• 1 cup ketchup
• 1 tablespoon Calabrian chile paste, or more to taste
• 1 tablespoon prepared horseradish, or more to taste
• 1 teaspoon Worcestershire sauce