Our family gave clamming a go a few years back, whole camping trips are now planned around the lowest tides of the season, thanks to dear family friends who instilled their zeal for it into us. We set our phones for an unbelievably early wake up time of o’ dark thirty. While we head out to the beach begins the perpetual debate on whether it’s more effective to use your hands and shovels or clam gun to dig the little suckers. I think the gun may have more votes now 🙂 Back at camp, after hot showers to warm up, the rest of the day is spent cleaning the clams followed by an always yummy clam fry.
But, I digress. I just happened to find our last batch of clams in the freezer and thought it’d be a nice treat for the hubby.
Not to toot my own horn, but I was pretty happy when I was just able to throw this together on my own. No recipe here🤗
- 1.5 lbs clams
- 2 cups panko
- 6 eggs
- 1 Tbsp white miso paste
- 1 Tbsp water
- 2 Tbsp dried parsley
- 2 tsp crystallized lemon
- Salt and pepper to taste
- Coconut oil for frying
Mix together the miso paste and water, then whisk in the eggs and place in shallow pie dish.
In second pie dish, mix together the dry ingredients; panko, parsley, crstallized lemon and salt & pepper.
Heat oil in frying pan over medium high heat.
Dredge the clams through the eggs followed by the panko mixture.
Cook for a few minutes on each side, until golden brown.
They turned out so great! You could really taste the lemon coming through, which I wasn’t sure how it would turn out since this was the first time using this product.
Now fingers crossed clamming will be open this summer. We need more!