3 dozen clams, such as littleneck, manila or cherrystone, shelled and cleaned
3 quarts vegetable oil
1 cup all purpose flour
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon oregano
10 lemon wedges
Stove top pot large enough to hold oil
Cooking thermometer to monitor oil temperature
Heat the oil in a large pot or Dutch oven over high heat to 360 degrees F.
In a shallow bowl, combine the flour and the spices. Add the clams and toss to coat evenly, shaking to remove any excess.
In batches, deep-fry the clams, turning frequently, until golden brown, about 2 minutes. Remove from oil and either place on racks to drain or to paper towels.
Serve with lemon wedges and tartar sauce or blue cheese dipping sauce.