1/4 C. all-purpose flour (unsifted)
1/2 Tsp. baking powder
1 1/2 C. minced or ground clams
half butter or margarine and
half salad oil (about 1/4 c. each)
salt and lemon wedges (optional)
In a bowl combine flour, baking powder and egg with clams; mix until batter is well blended. In a wide frying pan, heat butter and oil (1/4-inch deep), over high heat until it foams but doesn’t brown. Drop clam batter into hot fat by heaping tablespoonfuls, adding as many spoonfuls as will fit without crowding.
Cook, turning once until fritters are browned on both sides (less than a minute on each side). Remove from pan, drain briefly on paper towels and arrange on warm serving platter; keep warm until all fritters are cooked. Add more butter and oil to pan, if necessary and repeat process with remaining clam batter. When all fritters are done, salt to taste, if desired and serve immediately. Garnish with lemon wedges. Makes about 20 fritters (2-inches in diameter).