So, a few weeks ago, I made clam chowder with fresh clams. I was worried that if they weren't all alive, I wouldn't have enough clams, so I bought a can as back-up. Well, I didn't need to use it, so now the canned clams are sitting in my pantry.
So - for a Valentine's Day first course, I thought I'd make up some clam fritters. However, in the interests of keeping it light-ish, I'd like to try to pan-fry versus deep-fry them. Would they come out like a pancake? Would this even work?
Also, if anyone has any advice or great recipes - or maybe a clam recipe that would be even better - please share! Many thanks.