Quick Clam Fritters
|Shelled clams||1 Dozen|
|Clam juice||1⁄4 Cup (4 tbs)|
|Eggs||2 , well beaten|
|Melted butter/Margarine||3 Tablespoon|
|Flour||1 Cup (16 tbs), sifted|
|Baking powder||2 Teaspoon|
|Fat||1 Tablespoon (For Frying)|
1. Set the frying kettle on a warm, not hot, part of the range and fill it half full of fat. Let it slowly heat to 375° F., or hot enough to fry a 1-inch cube of bread in 1 minute.
2. Chop the clams or put them through a meat grinder. Mix them with the clam juice, eggs, butter or margarine. Sift the flour, measure it and sift again with the baking powder, salt and pepper.
3. Gradually stir the clam mixture into the dry ingredients, beat for 1 minute.
4. Dip a tablespoon first into the hot fat, then fill with batter and drop it into the fat. Fry 3 to 5 minutes, or until the fritter is delicately browned. Remove and drain on paper towels. Fry 2 or 3 fritters at once but do not overcrowd the kettle of fat.