|Shucked clams||48 Large|
|Saltine cracker||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Dry clams with paper toweling.
Combine beaten eggs and milk.
Mix cracker crumbs, Parmesan cheese, salt, and pepper together.
Dip clams in egg mixture, then roll in cracker mixture.
Panfry on both sides in small amount of hot shortening about 4 to 5 minutes.
Serve with lemon wedges.