Beach Watchers Cookbook

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Butter Clams - Fried

Serves 2

1/2 cup flour
2 eggs well beaten
1/2 cup bread crumbs
   or coarse cornmeal
herb mix
  • 1 plate with flour
  • 1 plate with beaten egg
  • 1 plate with breadcrumbs/herb-mix

5 clams per person
     (10 halves)
Dip each clam half in flour, then egg, then breadcrumbs.

butterWith electric fry pan at medium hot, melt butter (~ 1/2 to 1 stick) (you can use extra virgin olive oil, but butter is best)

Place each clam open side down (shell up) in pan. Cook until golden brown. Remove from pan and reserve in warm oven. Repeat until all clams are fried.

Serve with cocktail sauce, tartar sauce, or green Tabasco sauce.

Reminder from my young grandson, AL:
"Don't eat the shells"

Reserve any uneaten clams, chop and scramble with eggs or eggbeaters for breakfast, lunch or dinner.

Eugene Thrasher


Island County Beach Watchers <-- 2016 --> Sound Water Stewards of Island County