| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs, Grains |
|
Fish clam, Main dish |
40 |
Fritters |
INGREDIENTS
| 12 |
|
Hard clams,large cherrystone size, with their juice; or manos |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Evaporated milk |
| 4 |
tb |
Self-rising flour or pancake mix |
| 1 |
|
Egg |
|
|
Peanut or corn oil for the frying pan |
INSTRUCTIONS
Recipe by: Frances Kitching, from her cookbook "Mrs. Kitching's Smith
Island Cookbook"
Place the clams and juice in a blender, or food processor. Using a quick
on-and-off method, blend clams until just minced. (They should not be
pureed.) Pour minced clams into a bowl; add pepper, evaporated milk, flour,
and egg and mix well.
Heat the frying pan to about 375 degrees and grease lightly with oil. For
each fritter scoop out one teaspoonful of the mixture onto the hot frying
pan. When just golden brown, turn with a spatula and lightly brown other
side. Keep greasing frying pan as needed.
Yields about 40 fritters.
Formatted for you by: Bill Webster
Posted to MC-Recipe Digest V1 #794 by Bill Webster <thelma@pipeline.com> on
Sep 20, 1997
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