Mix all the slaw ingredients and allow to sit a half hour before serving. Start light with the mayo and add more as needed, but a lot of water will leech out of the cabbage as it sits, so it's best to under-do it to start.

Mix the arepa flour with the salt, butter and egg, then stir in about a cup and a half of the water. Mix well. If it seems dry, add a little more water.

Heat a cast iron grill pan or a regular frying pan to medium high heat with a little butter and scoop large 1/2 cup scoops of the arepa batter onto the pan. Flatten the arepas to about 1/2 to 3/4 inch rounds. After 3-5 minutes when they are bronwed on the first side, flip and lower the heat a little. Cook until browned on that side as well, more like 6 -7 minutes, then flip again and cook another 5 minutes or so. Remove from heat.

Heat the frying oil to 375. The clams will be wet. Toss them into the corn flour to dredge and try to fully coat them with corn. Shake off excess and fry for 3 minutes until golden brown.

Split the arepas like an English muffin an fill with clams and slaw. Serve immediately.