Fried clams in the half shell.
Takes about a half dozen per person for a good meal.
the clams used around here are what we call butter clams. they are 3-4 inches in width 1 1/2 or so thick. these clams live just a bit deeper in the gravel than your common steamer clam. When in their prime, rite now, they have a shell full of meat with some just peaking out of the shell.
First rince shells good with sea water or fresh to make sure the outside of the shell is good and clean, no sand or grit left on clam. next with a sharp knife insetr kinfe from siphon hole cutting clam in half, just use the blade not the tip sort of like a saw, fold open and gently rince out any sand or other stuff, guts, lay out on a paper towel meat side to towel to dry a little. mix up some flour, salt, pepper , garlic powder and spread on a plate. put clam half meat side down on flour to coat meat. place meat side down in hot fry pan with a little hot oil. I like corn oil. Fry two or three minutes until golden brown put on plate and chow down.
these clams are rarley sold in fish markets or stores so you have to go get your own, you won't find them on Montana beaches.
Bullwnkl.
