Recipe - Fried Clams

6 pound Whole clams (1One half lbs per
person)
Cracker crumbs
Butter and olive oil

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.

Shuck or shell the clams. Dredge them in the cracker crumbs and panfry in
One half butter and One half 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
(see recipe).

Try a salad with the Crab Louis Dressing (see recipe) along with these
little rascals.

From The Frugal Gourmet Cooks American. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.