• 24 cherrystone clams (or other medium-sized hard-shelled clams)
  • 2 cups flour
  • 1/2 cup milk
  • 2 eggs
  • 2 teaspoons double-acting baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Oil for deep-fat frying
  • Directions

    Clean and shuck the clams, reserving the liquor, and mince them. In a bowl stir together the flour milk, eggs, baking powder, salt and pepper until the mixture is combined. Stir in the reserved liquor, a little at a time, add the clams and combine the batter well. In a deep fryer drop the batter by tablespoons into hot deep oil (375 degrees) and fry the fritters, turning them for 2 minutes or until they are golden. Transfer the fritters with a slotted spoon to paper towels to drain and sprinkle them with salt.

    Serves 6 to 8

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