Yield: 6 servings
Measure | Ingredient |
---|---|
3 eaches | Eggs, separated |
¾ cup | Milk |
2 tablespoons | Melted butter |
1½ cup | All purpose flour |
1 teaspoon | Salt |
\N \N | 1-2 tbsp fresh lemon juice |
3 cups | Shucked cherrystone or little neck clams, drained |
Beat egg yolks with milk and melted butter. Add flour sifted with salt. Beat until mixture is very smooth. Stir in lemon juice. Beat egg whites until stiff and fold into batter. Add clams. Stir to blend. Chill for at least 2 hours or overnight. Fry clams, a few at a time, in deep fat (360F) for 3-4 minutes, or until golden brown.
Clams will sink to the bottom of fat. When they rise to the top, remove quickly with a slotted spoon. Drain on absorbent paper and serve immediately. Makes 6 servings. Origin: Woman's Day Encyclopedia of Cookery, Volume 1, Rhode Island section. Shared by: Sharon Stevens, April/94
Submitted By SHARON STEVENS On 05-07-95