Line a baking sheet with wax paper. Set up for what we call "standard breading procedure": Put … See more

Toss the clams in the flour and shake off any excess. Dip the clams into the egg, coating them completely. Lift them out by the handful and let any excess egg drip off, then put the … See more

Fry the clams in small batches—crowding the pan will lower the temperature of the oil and the clams will come out greasy—until golden brown and crisp, about 1 minute. Drain on pa… See more