Soak the clams for two or three hours, drain and rinse under cold water.
Bring one inch of water in a pot with a tight-fitting lid to simmer.
Cover the pot and steam until clams are open for about 7-10 minutes. Do not overcook the steamers.
Remove clams from the shell, strip the skin off the neck and set aside.
To prepare egg wash, crack eggs in a small bowl and whisk the eggs with water.
Dip steamers in flour and shake off excess flour. Coat the steamers with egg wash and press the steamers gently into panko and coat completely.
Set Philips AirFryer to 350F. Add 1 tbs of water to the bottom of the AirFryer. Misting steamers with oil sprayer, place steamers in the basket inside the AirFryer for 7-10 minutes depending on the size of steamers. Remove from the basket and serve with WATCHAREE'S Pad Thai sauce.
Alternatively, heat oil in a pan or deep fryer to 375F. Fry clams until golden brown for 4-5 minutes. Drain on paper towels and serve with WATCHAREE's Pad Thai sauce.
