| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy, Vegetables | Seafood, Main dishes | 12 | Servings | |
INGREDIENTS
| 6 1/2 | oz | Chopped clams |
| 2/3 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | Egg | |
| 3 | tb | Milk |
| 1/3 | c | Chopped onion |
| Vegetable oil | ||
| Cocktail or tartar sauce |
INSTRUCTIONS
Drain clams, reserving 2 tablespoons juice. Set aside. Combine flour, baking powder, salt, and pepper in a medium mixing bowl; stir well. Make a well in center of mixture, and set aside. Combine egg, milk, and reserved clam juice, mixing well. Stir into dry ingredients. Stir in clams and onion. Carefully drop mixture by tablespoonfuls into hot oil (375°F). Fry until golden brown, turning once. Drain on paper towels. Serve hot with cocktail or tartar sauce. Yield: 1 dozen. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on May 02, 1998
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