|Soft shell clams||2 Dozen|
|Milk||1 Cup (16 tbs)|
|Flour||2 Cup (32 tbs)|
|Clam liquor||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
Make a batter of the flour, baking-powder, salt, pepper, milk, cram liquor and well-beaten eggs.
Chop the clams coarsely, add to the batter and drop by tablespoonfuls in deep fat heated to 360° F.
Turn frequently until brown on all sides, then drain on absorbent paper.