| projo.com | The Providence Journal | Recipes for a Rhode Island summer

6/14/2000
PAN-FRIED CLAMS

Open the steamers by steaming, and remove the stockings. Dip the cooked clams into sauce made by breaking two or three eggs into a dish, adding a little milk, and beating the mixture with a fork. Add a touch of pepper. Dip the clams in a 50-50 mix of bread crumbs and flour, then into eggs, then crumb mixture. Drop into a frying pan containing some hot vegetable oil, and, if you like, a few tablespoons of butter. Cook until crispy and golden, place on a paper towel to drain, and serve as is or with lemon, tartar sauce or cocktail sauce.

The important thing is to keep your fingers from getting overly involved with the flour and bread crumb mixture, which ends up for

ming small masses of sticky dough both in the bowl and on the tips of your fingers.

The key is to keep the wet and dry steps separate. Take the clam in one hand by its neck and dip it once in the crumb mixture, then in the egg mixture, then drop it into the crumb mixture a second time, and with your other hand, spread a little more of the mixture onto it without touching it. Then you can drop it into the hot oil.

6/14/2000 PAN-FRIED CLAMS Open the steamers by steaming, and remove the stockings. Dip the cooked clams into sauce made by breaking two or three eggs into a dish, adding a little milk, and beating the mixture with a fork. Add a touch of pepper. Dip the clams in a 50-50 mix of bread crumbs and flour, then into eggs, then crumb mixture. Drop into a frying pan containing some hot vegetable oil, and, if you like, a few tablespoons of butter. Cook until crispy and golden, place on a paper towel to drain, and serve as is or with lemon, tartar sauce or cocktail sauce. The important thing is to keep your fingers from getting overly involved with the flour and bread crumb mixture, which ends up for ming small masses of sticky dough both in the bowl and on the tips of your fingers. The key is to keep the wet and dry steps separate. Take the clam in one hand by its neck and dip it once in the crumb mixture, then in the egg mixture, then drop it into the crumb mixture a second time, and with your other hand, spread a little more of the mixture onto it without touching it. Then you can drop it into the hot oil.