Horseneck clams
Instructions
1. Slide the knife into the opening of the shell of one of the horseneck clams, about 1 inch deep. Move the knife around the edge of the clam under the neck to cut through the muscles.
2. Open the clam shell and remove the insides. Cut off the neck, slice the clam open and rinse out the dark material. Cut off and discard the gills, then cut the cleaned clam into strips.
3. Remove the brown skin from the neck with a knife. Pound the skinned neck meat with a wooden mallet to tenderize it.
4. Repeat steps 2 to 4 with the remaining clams.
5. Rinse the clams. Dredge each piece in the seasoned flour; then the egg, and the breadcrumbs while you heat 1 inch of vegetable to 325 degrees F in a heavy frying pan.
6. Place the breaded clams into the heated oil one at a time. Fry for about 1 minute per side, then remove them with a slotted spoon and drain on a paper towel-lined plate.
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