by Patricia Kennedy
Drain clams. Save the liquid and add enough milk to equal 2/3 cup. Mix flour, baking powder, and salt. Combine the milk and clam juice mixture, clams, and egg. Stir into dry ingredients just until moistened.
Carefully drop by tablespoon into deep, hot fat (365 degrees F). Fry 5 or 6 fritters at a time about 2 minutes or until golden brown.
Serve immediately - don't forget that Tabasco if you like a bit of hotness. Makes about 6 or 8 servings.
You can also dip the clam fritters into a mixture of ketchup with a little tobasco sauce! Goes great with beer!
One 6 � ounce can minced clams
Milk. You want the mixture to hold its shape when dropped into hot grease.
1 � cups all-purpose flour (add a bit more
Flour if you have added too much liquid.
2 teaspoons baking powder
� teaspoon salt
1 beaten egg
Shortening or cooking oil for deep-fat frying
