It is impossible to guarantee 100% survival rate in the clams, so it’s necessary to go over them before cooking. You’ll receive a generous portion to account for any dead loss.
Clams are alive, and open up when they die. If any of your clams are open before you cook them, tap them a few times: if they close up, they are still alive. If they do not close up they are dead and should be discarded.
Rinse your clams. I don’t rinse them because it shortens their shelf life, but rinsing before cooking is a good idea. Okay, now onto the cooking!
Boil your spaghetti
Put a nice big pot (with a lid) on the stove, heat it up then add your olive oil, swirl
Briefly sautee the garlic and red pepper flakes for 1 minute, add white wine and clams, cover
Shake the pan with the lid on (shake it mama, shake it!), and steam until your clams all open
Mix the panko and the coconut together in a large shallow bowl
Beat the egg in a separate bowl
Heat about 1/2″ of oil in your pan or skillet, and when it’s good and hot dredge your fish from the egg to the coconut-panko and settle into the pan, cooking for about 3-4 minutes per side until it’s a nice golden color all around and the fish is cooked through.