Rinse the shucked clams under cold running water to remove any grit, and pat them dry using paper towels.

In a large mixing bowl, combine the corn flour, all-purpose flour, salt, freshly ground black pepper, and cayenne pepper. Whisk the mixture until it is evenly blended.

Take each clam and dip it into the buttermilk, ensuring it is thoroughly coated. Allow any excess buttermilk to drip off before transferring the clam into the flour mixture.

Set your oven to 200°F and place a rack over a baking sheet inside to keep your fried clams warm.

In a deep pot, pour enough oil for frying and heat it to 360°F.

Carefully place a few coated clams into the hot oil. Fry for 90 seconds to 2 minutes until they turn golden brown.

Transfer the crispy clams onto the rack in your preheated oven to maintain warmth and crispiness.

Serve your hot and crispy fried clams immediately, accompanied by zesty dipping sauces and fresh lemon wedges.