Clam Cakes - cooking recipe

Ingredients

1 (8 oz.) bottle clam juice
2 Tbsp. baking powder
2 large eggs
1 can chopped clams or baby clams
1/2 tsp. salt
3 to 3 1/2 c. flour
Crisco shortening (for frying)

Preparation

Mix all ingredients except shortening together.
Batter should be moist.
Heat Crisco in deep fryer or large electric frying pan. Be sure shortening is very hot, about 400\u00b0.
Drop batter by heaping teaspoonfuls into hot shortening.
Cook about 5 minutes.
Each clam cake should have room to turn over on its own when cooking.
Pan should be large enough to cook 6 to 10 clam cakes at one time. Remove cooked clam cakes from shortening and drain on paper towel. Yields 3 to 4 dozen cakes.