Rhode island fannie daddies

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

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