Drain clams, reserving the juice. Coarsely chop clams (I run them through the grinder).
Sift together flour, baking powder, salt and pepper. Stir into chopped clams with combined clam juice and eggs.
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.
Drain clams and chop fine.
Combine flour and baking powder. Beat eggs; add milk or clam juice and add slowly to flour.
Mix well, then add clams.
Season with salt and pepper.
Drop from a spoon into hot fat.
Fry at 375\u00b0 until golden brown.
Serve hot.
Mix flour, salt and pepper.
Add clam liquor, milk and eggs. Stir until well blended.
Add clams and butter; mix.
Drop from spoon into deep, hot fat.
Brown.
Serve with tartar sauce. Serves 4.
Mix and sift flour, salt and pepper.
Add clam liquor, milk and eggs.
Stir until well blended.
Add clams and butter.
Mix until well blended.
Drop from spoon into oil (375\u00b0) for 4 to 6 minutes until brown.
Sift flour, baking powder, salt and pepper.
Combine beaten eggs, clams and milk mixture (milk and clam juice).
Add to flour mixture to make thick batter.
Deep fry at 360\u00b0 until golden brown.
Serves a gang.
Make a batter of flour, baking powder, salt, milk, clam liquor and well beaten eggs.
Chop clams; season with salt and pepper. Add to the batter and drop by tablespoons into deep fat; brown until done.
Sift together flour, baking powder and salt.
Add eggs, clam juice and milk.
Stir well to make a batter.
Stir in chopped clams and drop by spoonfuls onto a hot greased griddle.
Cook about 5 minutes each side or until golden.
Mix clams with egg yolks, cracker crumbs, salt, pepper, cayenne, parsley and clam juice.
Fold in egg whites.
Drop the batter by spoonfuls into hot (370\u00b0) fat.
Cook until they are brown on both sides, turning once.
Drain on paper towels.
Mix and sift flour, salt and pepper.
Add clam liquid, milk and eggs.
Stir until well blended.
Add clams and butter.
Mix thoroughly.
Drop from spoon into deep hot fat.
Fry for 4 to 6 minutes.
Beat together egg, milk and clam juice.
Sift together flour, baking soad, cream of tartar, slat and baking powder.
Add dry ingredients to wet and mix well.
Fold in clams.
Drop by spoonfuls into 400 degree oil and fry until golden brown.
Drain on paper towels and serve hot.
o burn.
Add bottled clam juice and the juice from
br>Add the potatoes, clam base, chopped clams, clam juice, and the
Brown
onions
in butter.
Add clam liquor and potatoes. Cover and
cook over low heat 15 minutes.
Add remaining ingredients. Heat but do not boil.
Brown first four ingredients.
Add chicken broth, clam juice, salt and pepper.
Add potatoes, corn and clams.
Cover and simmer about 20 minutes or until potatoes are soft.
In a separate pan melt and blend in butter and flour.
Slowly add half and half. Whip smooth and add to soup, cook 10 minutes.
Delicious with your favorite corn bread and honey.
mixing bowl. Add the clam juice, eggs, and milk and
ake a few seconds.). *For best results use a non-stick
In a large soup pot, brown prosciutto, or bacon over medium-low heat until crisp.
Add the onion and cook until softened.
Add the flour and stir until lightly colored, about a minute.
Slowly whisk in the clam broth, reserved clam liquid, potatoes, bay leaf and thyme. Simmer until the potatoes are tender, about 10 minutes.
Add the clams, cream, fresh parsley, salt and white pepper.
Bring to a simmer and serve immediately.
(You may substitute any type of shellfish, or even fish for the clams in this recipe.).
Drain clams, reserving 1/3 cup juice.
Combine Bisquick, salt and thyme.
Add egg, clam juice and clams.
Stir.
Drop from tablespoons into hot oil.
Fry until golden.
Drain on paper towels.
Makes 24 and may be frozen.
For a couple recipe, use 3 cans of clams.
/4 cup for this recipe.
Melt butter in pot
br>Add the clams, tomatoes, clam liquid, chicken broth, Italian seasoning