Fried Clams

Allow 6 to 8 medium-sized clams per person

Shuck and wash well in a colander under running water:
Soft-shell clams
Dry them between towels. Cut away the black skin of the neck or siphon. Dip the clams in a: Bound Breading (see recipe for bound breading under fried scallops).
Sauté until golden in a combination of:
3 parts vegetable oil
2 parts butter
Serve with: tartar sauce