Clam Hot Cakes
|Canned minced clams||7 1⁄2 Ounce|
|Chopped onion||2 Tablespoon|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Snipped parsley||1 Tablespoon|
|All purpose flour||2 Tablespoon|
|White pepper||1 Dash|
|Milk||1 Cup (16 tbs)|
|Canned chopped mushrooms||3 Ounce|
Drain clams, reserving liquid; add milk to equal 3/4 cup.
In skillet cook onion in 2 tablespoons butter till tender.
Sift together 1 cup flour, baking powder, and 1/2 teaspoon salt.
Stir in egg, reserved liquid, clams, onion with butter, and parsley, just till moistened.
Bake on a hot griddle, using about 1/4 cup of batter for each of the hot cakes.
Meanwhile, melt 2 tablespoons butter in saucepan.
Blend in 2 tablespoons flour, 1/4 teaspoon salt, and pepper.
Add 1 cup milk all at once.
Cook, stirring constantly, till mixture is thickened and bubbly.
Add mushrooms; heat through.
Serve over hot cakes.