Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 ea Eggs, separated 1 ts Salt
3/4 c Milk 1-2 tbsp fresh lemon juice
2 tb Melted butter 3 c Shucked cherrystone or
1 1/2 c All purpose flour -little neck clams, drained

Beat egg yolks with milk and melted butter. Add flour sifted with
salt. Beat until mixture is very smooth. Stir in lemon juice. Beat
egg whites until stiff and fold into batter. Add clams. Stir to
blend. Chill for at least 2 hours or overnight. Fry clams, a few at
a time, in deep fat (360F) for 3-4 minutes, or until golden brown.
Clams will sink to the bottom of fat. When they rise to the top,
remove quickly with a slotted spoon. Drain on absorbent paper and
serve immediately. Makes 6 servings. Origin: Woman's Day
Encyclopedia of Cookery, Volume 1, Rhode Island section. Shared by:
Sharon Stevens, April/94

Submitted By SHARON STEVENS On 05-07-95

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