12 medium-sized clams, cleaned
2 large eggs, beaten
1 1/3 cup all-purpose flour, seasoned with salt and black pepper to taste
1/3 cup olive oil
5 tablespoons (2 1/4 teaspoons) unsalted butter or margarine, without salt
3 tablespoons chopped fresh parsley
2 tablespoons freshly squeezed lemon juice
12 medium-sized clams, cleaned
2 large eggs, beaten
1 1/3 cup all-purpose flour, seasoned with salt and black pepper to taste
1/3 cup olive oil
5 tablespoons (2 1/4 teaspoons) unsalted butter or margarine, without salt
3 tablespoons chopped fresh parsley
2 tablespoons freshly squeezed lemon juice
Open the clams so they resemble a filet
Place between two sheets of parchment paper and roll out with a rolling pin until flat, but not too thin
Season with salt and black pepper to taste
Dip in egg, letting any excess liquid drain off, and then coat in flour
Arrange on a baking sheet and refrigerate for 30 minutes
In a small frying pan, heat the olive oil with 2 tablespoons of butter or margarine
Fry several clams at once until golden brown on both sides (about 1 minute per side)
Keep warm
In a separate small frying pan, melt the remaining butter and add the chopped parsley and lemon juice
Arrange the clams on a warmed plate
Garnish with lemon wedges and serve with the lemon sauce
Serves 4
