Clam Fritters

Ingredients

• 1 pint quahog, freshly dug shucked, cleaned and chopped fine or soft-shelled clam
• 1 1/3 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup clam juice, from drained clams
• 2 eggs, slightly beaten
• oil (for frying)

Directions

1. 1

   Drain clams, reserving the juice. Coarsely chop clams (I run them through the grinder).

2. 2

   Sift together flour, baking powder, salt and pepper. Stir into chopped clams with combined clam juice and eggs.

3. 3

   Drop by tablespoonfuls into a little hot fat or salad oil in skillet (I use a deep-fat fryer) and fry until golden brown on both sides. Drain on paper towels.