Betty'S Clam Cakes - cooking recipe

Ingredients

2 c. sifted flour
1 tsp. salt
4 tsp. baking powder
1/2 c. clam juice and milk combined (add more if needed)
1 c. chopped clams or Quahaugs
2 medium eggs
oil for frying

Preparation

Beat eggs, clam juice and milk together.
Add all dry ingredients and chopped clams.
Mix all (do not overmix).
Heat oil (hot).
Drop by teaspoon into hot oil (not too many at one time). Drain on paper towel.
Serve hot.
Leftover batter can be stored in refrigerator and used next day.
Makes 2 to 3 dozen clam cakes.