|Minced clams||2 Cup (32 tbs) (Fresh/Canned)|
|Chopped parsley||1⁄2 Tablespoon|
|Eggs||2 , separated|
|Chopped chives||1⁄2 Tablespoon|
|Bread crumbs||1 Cup (16 tbs), toasted|
|Milk||1⁄3 Cup (5.33 tbs)|
|Vegetable oil/Butter||2 Tablespoon|
Clams should be well drained and minced very fine.
Beat egg yolks vigorously, then stir in clams, crumbs, seasonings, chopped parsley, and chives.
Add enough milk to make a heavy batter.
Fold in stiffly beaten egg whites.
Drop batter from a tablespoon into a skillet containing heated butter or oil.
Fry, turning once, until both sides are browned.