1 cup flour
1/2 cup of clam juice
1 egg
1 tsp. baking powder
1 cup minced clams
Heat oil until hot (test by dropping a bit of batter into the fryer). When oil is hot enough, drop batter into fryer by tablespoons. The clam cake will brown and usually turn over by itself. When clam cake is golden brown, place on paper towel or brown bag to drain excess oil.
A single batch yields approximately 14 clam cakes.
