My brother made this Lenten suggestion. Instead of ham ,we used clam. Fresh clams are lightly fried and are crunchy and are sweeter than the canned ones. Now, my cheese choice needed to have flavor, yet not overpower the clams. The freshest clams will make a difference, so frozen is not a wise choice. Remoulade sauce rounds out the dish.

2 dozen top neck clams, shucked and hinge removed (from Crosby’s Crabs)
1 cup milk
1 cup flour
1 cup corn meal
1 teaspoon Old Bay seasoning
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 brioche buns
2 plum tomatoes, sliced
1/4 cup of shredded cabbage
2 slices cheddar cheese
1/4 cup remoulade sauce

Oil for cooking.

Soak shucked clams in milk for 10 minutes.

In a pie pan, mix flour, corn meal, Old Bay, garlic powder, and pepper.

Coat bottom of skillet with oil and heat to medium.

Toss clams in flour and add to oil. Brown on both sides.

Top with cheese.

Toast buns on both sides.

Add layer of remoulade to bun and add cabbage.

Add clam with cheese to bun,

Add tomato, remoulade, and top bun.

Serve.