Boil the washed and scraped clams with a little water and salt until the shells open. Remove the meat from the shells and clean it.
Put them in a marinade of: wine, lemon juice, oil, parsley and salt for about 30 minutes. Meanwhile, prepare the crumbing: beat the eggs with the milk, flour and salt. You're going to get a pancake batter.
Dip the clam meat in the crumbing and then roll in breadcrumbs. Fry in oil.