Title: Pan Fried Littlenecks
Categories: Shellfish Main
Yield: 4 Servings

2	qt	Littleneck clams
1		Egg; beaten
1	c	Bread crumbs
1/2	c	Butter
		Salt and pepper to taste
2		Lemons; cut in wedges

Shuck the clams. Two quarts of littlenecks should give you about a quart of shucked clams.

Roll the clams in a little flour, then dip in beaten eggs, and roll in bread crumbs which have been seasoned with salt and pepper. Melt butter in a large frying pan over medium-high heat. Cook clams in batches until browned on both sides. Drain on paper towels.

Transfer clams to serving platter, garnish with lemon wedges, and serve.

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