4 dozen small clams
1/2 cup all-purpose flour
1 egg, well beaten
1/2 cup cracker crumbs
1/2 cup vegetable oil
4 tbsp. chopped chives, for garnish

Purchase small clams in shells; scrub shells thoroughly under cold running water. Remove clams from shells by inserting blade of thin knife between edges and cutting around clam muscles.

Salt clams lightly; dip in flour, then in well-beaten egg; roll in cracker crumbs.

Heat oil in a frying pan over medium heat; heat but do not allow to smoke.

Drop clams in hot oil; fry quickly for only about 3 minutes, until golden brown; turn; fry 2 minutes more. Drain on paper towels. Season to taste with fine sea salt (or popcorn salt) while still warm.

Serve steaming hot. Serve with tartar sauce and/or cole slaw, if desired.

VARIATION:

Oysters, scallops and mussels can be fried the same way. Allow 5 minutes on each side for scallops. Garnish with celery leaves. Serve with tartar sauce, if desired. Oysters and mussels fried together make a delicious and unusual combination.

Serves 4.

Submitted by: Cgull