2 eggs, well-beaten
1 teaspoon prepared horseradish
2 dozen shucked softshell clams (approx. 1 cup)
2 dozen small spinach leaves
1 cup all-purpose flour
shortening, vegetable or salad oil for frying

Beat eggs; add horseradish. Wrap each clam with a spinach leaf; dip clam and spinach leaf into egg mixture and then lightly into flour. Heat oil to 350° in frying pan. Place clams into pan and fry until golden brown. Remove and serve hot. Serves 4.


Follow same directions, but after dipping into flour, redip into egg, and roll in seasoned breadcrumbs (Contadina™); then fry in hot oil until golden brown. Serve hot.

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