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.
VARIATION: CLAM SURPRISE-SURPRISE
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.
