Chopped Alaskan Razar Clam Fritters
- 1 pint clams
- 1 cup sifted flour
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 2/3 cup clam nectar and milk
- 2 eggs well beaten
- Freshly-ground black pepper to taste
Drain clams and chop, reserving liquid. Sift dry ingredients together. Combine liquid, eggs and clams. Add to dry ingredients and mix well.
Drop by tablespoons into hot fat (3/4 inch deep) in frying pan. Brown on each side. Drain on absorbent paper. Garnish and serve hot, plain or with a sauce.
This recipe yields 6 servings.