Add the flour to another bowl and mix in the salt and pepper.
Turn the heat on low and melt the tallow, lard or expeller pressed coconut oil in a skillet.
While the oil is melting, shuck the clams using a good oyster knife.
How to shuck clams: Cover your wrist and forearm with a thick dishtowel to prevent injury. Pour off the liquid.
Stir the clams into the cream and egg mixture until they have absorbed it.
Dredge the clams in the flour mixture until well-coated.
Turn the heat up and test the temperature. When the temperature reads 350-375 degrees (350 for coconut oil. and 375 for beef tallow or lard), drop the clams in. Don’t crowd them — you can do two batches if you need to.
Fry 2 minutes on each side — or until golden brown.
Drain on paper towel and sprinkle with sea salt.
Serve with lemon and homemade tartar sauce or, if you’re feeding a toddler, ketchup.