Checkerboard Square Clam Crunch
Chef K.T. Murphy
Its a real simple recipe when you have large clams quick and simple meal.
1/4 cup flour; unbleached 1/2 teaspoon baking powder 1/4 teaspoon salt 1/8 teaspoon pepper 1 tablespoon parsley; chopped 6 1/2 oz clams; minced, canned (1 cn) or 6 large clams * 1 each egg; beaten 2 cups Rice Chex 1 oil for frying 1 tablespoon sour cream, chives. Additional I have added corn
++++++++++++++++++ DO NOT drain the clams. ++++++++++++++++++++++++++++
Combine flour, baking powder, salt, pepper, and parsley. Slowly add the liquid from canned clams until smooth. Add egg and clams. Mix well. Stir in Rice Chex to coat. Let stand 10 minutes. Heat oil to 1/8-inch depth in skilled. Drop heaping tablespoons of clam mixture into the hot oil, and pat with a spoon to form 8 3-inch patties. Brown over medium heat. Turn. Brown. Drain patties on absorbent paper towels. Serve with sour cream and chives
I have also baked this in a casserole dish and even muffin tins at 350 for 20 minutes