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24

Clams, shucked, chopped, and drained or 2 cans (7 ½ oz each) chopped clams, drained

4

Eggs, well beaten

1 cup

All-purpose flour

½ tsp

Baking powder

½ tsp

Salt

¼ tsp

White pepper

2 tsp

Frozen chopped chives

1 tbsp

Chopped parsley


Vegetable shortening

  1. Combine all ingredients except shortening and beat until well blended and smooth. Batter will be thin.               
  2. Melt shortening until it is ½ inch deep in a large skillet.
  3. Drop batter by teaspoonfuls into hot shortening.
  4. Fry until golden brown, turn and brown on the other side. Drain on absorbent paper.
  5. Serve at once. Can be served with lemon slices or wedges, or lemon cups garnished with cranberry- orange relish.