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