Clam Fritters With Red Devil Sauce

Ingredients

• 1 cup flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon onion powder

• 2 (6 1/2 ounce) cans minced clams, broth drained and reserved
• 1/4 cup milk
• 2 large eggs, separated
• 1 tablespoon vegetable oil
• 3 cups cooked rice, cooled
• 1/4 cup green pepper, mince
• vegetable oil, for frying

Red Devil Sauce

• 10 1/2 ounces tomato soup
• 1/4 cup clam broth, reserved
• 2 teaspoons prepared mustard
• 3-6 drops hot pepper sauce

Directions

1. 1

   Sift flour, baking powder. salt, pepper, and onion powder into a large mixing bowl.

2. 2

   Whisk 1/2 cup reserved clam liquid, milk, egg yolks, and 1 T. oil in a small bowl until blended.

3. 3

   Add to flour mixture; beat until smooth.

4. 4

   Stir in clams, rice and green pepper.

5. 5

   Prepare the Devil Sauce.

6. 6

   Heat 3 inches of oil in a large deep saucepan over medium-high heat until oil is 370F; adjust heat to maintain temperature.

7. 7

   Beat egg whites in a small bowl until stiff but not dry, fold into rice mixture.

8. 8

   Carefully drop batter by heaping tablespoonfuls into oil; fry, turning once, until golden, about 2 1/2 minutes per side.

9. 9

   Drain on paper towels; serve with Red Devil Sauce.

10. 10

    Devil Sauce: Mix all ingredients in a small saucepan; heat over medium heat until hot.