Serves 2
| 1/2 cup flour 2 eggs well beaten 1/2 cup bread crumbs or coarse cornmeal herb mix | Prepare:
| |
| 5 clams per person (10 halves) | Dip each clam half in flour, then egg, then breadcrumbs. | |
| butter | With 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. | |
| sauce options | 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
0 comments:
Post a Comment