| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
New England |
Seafood, New england, Appetizers |
4 |
Servings |
INGREDIENTS
| 3 |
|
Eggs, separated |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1 |
qt |
Clams, shucked & well draine |
| 1 |
c |
Milk |
| 2 |
c |
Flour |
| 2 |
tb |
Lemon juice |
|
|
Oil for frying |
INSTRUCTIONS
In a large bowl, beat egg yolks until thick. Beat in milk, 2 T. flour,
salt, and lemon juice. In a separate bowl, beat the egg whites until
stiff. Fold into the batter. Add clams. Chill the mixture for 2 ~ 4 hours.
In a heavy saucepan, pour in enough oil to measure 2 - 3 inches deep. Heat
to 375f. Add the clams, several at a time, and fry until puffed and
golden, about 3 minutes. Remove with a slotted spoon and drain well on
paper towels. Serve with tartar sauce and thick slices of French bread. New
England Sampler, Jan Siegrist
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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