|Egg||1 , separated|
|Canned minced clams||10 1⁄2 Ounce (1 Can)|
|Melted butter||1 Teaspoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Fat||2 Cup (32 tbs) (For Deep Frying)|
Beat egg yolk until light.
Drain clams, reserving liquid.
Stir into egg yolk the butter, flour, 1/4 teaspoon salt, and 1/4 cup clam liquid.
Add milk (if necessary) to make 1/4 cup.
Fold in stiffly beaten egg white.
Add clams and let stand for at least 1 hour at room temperature.
Drop by teaspoons into hot deep fat (375°F on a frying thermometer) and fry until golden brown, 5 to 6 minutes.
Drain on absorbent paper.
Sprinkle with salt and pepper and serve hot on toothpicks.
Fry these at the last minute before serving.