Fried Clams with Tartar and Cocktail Sauces

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Fried Clams:

2 cups corn flour

1 cup all-purpose flour 

1 tablespoon seafood seasoning, such as Old Bay 

1 tablespoon kosher salt, plus more for seasoning 

Freshly ground black pepper 

1 cup milk 

1 large egg 

Canola oil, for frying 

1 pound shucked frozen long-neck or soft-shell clam bellies, thawed, or freshly shucked clams 

1 cup Tartar Sauce, recipe follows

1 cup Cocktail Sauce, recipe follows

Lemon wedges, for serving 

Tartar Sauce:

1 cup mayonnaise

2 tablespoons dill relish 

1 tablespoon chopped fresh dill 

1 tablespoon fresh lemon juice 

1/4 teaspoon kosher salt 

Freshly ground black pepper 

Cocktail Sauce:

1 cup ketchup

1 tablespoon Calabrian chile paste, or more to taste 

1 tablespoon prepared horseradish, or more to taste 

1 tablespoon fresh lemon juice 

1 teaspoon Worcestershire sauce

1/4 teaspoon kosher salt 

Freshly ground black pepper