Directions
Set up your breading station with shallow bowls for the flour, Panko, and eggs.
In order of dipping:
flour
Panko
eggs
At the end of the station line a cookie sheet with wax paper and cut a few extra pieces just in case.
Start breading, dredge clam in four and shake off, whisked egg and shake off, then Panko. Place finished clam on cookie sheet and repeat. Once the cookie sheet is full, add another layer of wax paper and stack the next batch on top.
If at anytime you start running out of egg, Panko, or flour...just more!
Place cookie sheet in the freezer for about 8 hours. Bag up your clams in freezer bags or food save them for later meals.
When you cook the clams you won't need to thaw them out. Just get your oil hot and fry each side until golden brown.
