1) Preheat a griddle.
2) Combine the flour, cornmeal, salt and white pepper. Dip clams in evaporated milk then dredge in the seasoned flour mixture. Half fill a deep pot with oil and heat to 180C/Gas 4.
3) Fry the clams in the vegetable oil for approximately 1-2 minutes (depending on size), until golden brown.
4) Lightly butter a split-top hot dog roll and griddle on both sides.
Place clams on roll and enjoy.