Fairly simple method to this madness.  Simply combine Old Bay seasoning with flour in one dish, two eggs in another dish, and then panko or breadcrumbs in the last one.  That’s for a pound of clams.  Rinse well and pat dry, then dredge in flour, then egg, then bread crumbs or panko.  Deep-fry in hot oil until golden brown.  We had steak fries and salad.  A dry Pinot Blanc from Italy completed the meal.