Only in Essex Steamer Clam Cakes with Traditional New England Tartar Sauce

INGREDIENTS

• 1 1/2 cups clam broth
• 2 cups canola oil or more, according to manufacturer's instructions on deep-fryer
• 3 cups all-purpose flour
• 2 eggs, lightly beaten
• 1 tablespoon pickle juice
• 2 teaspoons baking powder
• 6 pounds steamer clams
• 3/4 cup mayonnaise
• Lemon wedges, if desired
• 1/4 cup dill pickles, diced
• 1 can beer (Budweiser or the like is fine)
• 1/4 cup onion, finely diced
• 1/2 cup evaporated milk
• Olive oil
• 1 large Vidalia onion
• 2 teaspoons salt