In a large bowl, beat egg yolks until thick. Beat in milk, 2 T. flour, salt, and lemon juice. In a separate bowl, beat the egg whites until stiff. Fold into the batter. Add clams. Chill the mixture for 2 4 hours. In a heavy saucepan, pour in enough oil to measure 2 3 inches deep. Heat to 190ºC . Add the clams, several at a time, and fry until puffed and golden, about 3 minutes. Remove with a slotted spoon and drain well on paper towels. Serve with tartar sauce and thick slices of French bread. New England Sampler, Jan Siegrist