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.
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.
In a very large saucepan, melt the butter with the olive oil and garlic. Stir. Stir in the clams, broth, wine, salt, black pepper, and red-pepper flakes. Simmer for 10 minutes, allowing some of the liquid to evaporate.
While the sauce is simmering, cook the linguini in salted water until al dente, drain, and add to the clam sauce, along with the parsley. Toss well and serve immediately, with the Parmesan cheese on top or on the side.
Serves 4.
Mix together dry ingredients.
Add eggs, milk, clam juice, and clams.
Heat oil to 375 degrees and drop batter by the tablespoons into fat.
Fry until brown.
Drain on paper towels. Serve with chowder.
hite wine, remaining butter and clam juice and continue to simmer
In a 3-quart saucepan, saute onion and celery in 2 tbls butter until transparent.
Add liquid from clams, clam juice, chicken broth and potatoes and simmer until potatoes are tender.
Melt butter in a saucepan, stir in flour and cook on low heat 1 minute, add milk and cream and cook on medium high until bubbly and thickened.
Add cream sauce and clams to the potato mixture, bring to a boil, reduce heat and simmer 10 minutes.
Add thyme, salt and pepper and serve.
about 5 minutes.
Mix clam juice, potatoes, boiling water, green
Pour clam juice, and the juice from the canned clams into a large pot. Bring to a boil. Add onion, carrots, and potatoes; and simmer over medium heat for 15 minutes, or until tender. Stir in the tomato soup and tomato sauce, and season with parsley and black pepper. Add clams last, and cook just until heated through.
stirring, 2 minutes. Whisk in clam broth. Add potatoes, oregano and
Pour about 3 squirts of coffee syrup (chocolate syrup) into a glass and then add skim milk.
Sift flour in big bowl.
Beat egg and add to flour.
Add salt and baking powder.
Add strained clams (save clam juice).
Add milk to clam juice to equal 1 cup of liquid.
Mix liquid in with dry ingredients.
Add milk as needed until it's a little thicker than pancake batter.
Shape into small cakes.
Fry in vegetable oil until golden brown.
ix and mix inches Add clam juice, eggs and 1/2
Drain juice from clams (save for later in recipe).
Mince clams fine.
Mix all dry ingredients first.
Mix eggs in bowl and then add clam juice.
Beat eggs and clam juice, then add the milk.
Beat again, then pour into dry ingredients and stir.
Add clams and stir again.
Always stir in same direction.
Heat oil, drop by teaspoon and fry until golden.
Mix clam juice, egg, flour, baking powder, salt and pepper. Stir in clams and mix well.
Drop by teaspoons into hot oil.
Cook until golden brown.
Drain.
Make a batter of flour, baking powder, salt, milk, clam liquor and well beaten
eggs.
Chop
clams.
Season
with salt and pepper and add to
batter.
Drop
by
tablespoon into deep fat (360\u00b0 to 370\u00b0).
Fry for 2 or 3 minutes.
Beat eggs, milk, clam juice and chopped clams slightly with a spoon.
Add sifted dry ingredients and mix until flour mixture disappears.
Drop, by spoonfuls, into hot, deep fat.
Cook 8 to 10 minutes, until golden brown.
Lightly brown onions and celery in butter.
Add clams to egg, stuffing and water or clam juice.
Add onion and celery mixture and pepper.
Mix well.
Drop by tablespoons on a greased cookie sheet and bake for 20 to 25 minutes at 375\u00b0.
lace the rosemary into the clam broth mixture.
Peel the
Mix dry ingredients.
Add onion, egg, oil and drained clams, reserving clam juice.
Using juice as a liquid, add a little at a time until batter is as thick as fritter batter.
Fry until golden in deep fat at 375\u00b0, using a mounded tablespoonful of batter per cake.
Salt to taste after draining on paper towels.
May be served with clam or seafood chowder or eaten as a snack.