"This dish is a definately a treat after a cold night's dig for these delicious clams. You'll want to serve them up hot as clams can get rubbery if you let them set for a while. They are great served with tartar sauce or with nothing at all."
Beat the eggs and mix with the tobasco, salt and pepper. Mix the terragon in with the Panko. Dredge each fillet in the egg, then in the flour, then back in the egg then in the Panko. Melt the butter in a pan on a medium high to high heat. Put the breaded clams in the pan and fry them up on both sides to golden brown and serve.