If there are three perfect fried foods in the world, the other two are chicken and potatoes. In the case of the clam, that is due to the textural sensation of the golden coating juxtaposed against the salty sweetness of the entrapped clam. However, caveat emptor: there are fried clams, and then there are fried clams. More specifically, fried clam strips, which use only a portion of the whole clam, yield an unworthy breading-to-clam ratio.
Instead, what you want is the whole clam belly, well-coated and properly fried in clean, hot oil, to produce the total joy that comes from the soft, seaworthy oozing revealed upon mastication. A squeeze of lemon is fine, and perhaps a tiny dip of homemade tartar sauce might enhance the heavenly happiness. But none for Julie.