© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Molly53
A savory taste treat from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
2 10 ounce cans minced clams, very well drained, reserve ½ cup juice
2 teaspoons baking powder
2 cups flour
2 eggs, well beaten
½ cup milk
½ teaspoon salt
⅛ teaspoon pepper
oil or fat, for frying
Preheat your oil or fat to 360°F.
Sift dry ingredients together. Combine dry ingredients, milk and clam juice into a batter that is smooth and free from lumps. Fold in clams, mixing thoroughly. Drop from a spoon into hot fat and fry for about a minute or until golden brown on all sides. Serve with lemon wedges