This dish is great for regular clams, and LaMoyne, from the Harbor Lights Restaurant in Tacoma, Washington, sells these by the plateful. So easy, but please do not overcook them.""(Jeff Smith)
- 1 1/2 pounds of whole clams per person
- Cracker crumbs
- Butter and olive oil
Shuck or shell the clams. Dredge them in the cracker crumbs and panfry in 1/2 butter and 1/2 oil. Lightly brown on both sides over medium heat. This should not take long. This is a very rich dish, so serve it with a green salad, a light dry white wine, and lots of good crunchy French bread or Sourdough French Bread.* Try a salad with the Crab Louis Dressing(page 376) along with these rascals.
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Source: The Frugal Gourmet Cooks American
Submitted By: Linda Wilson