Ingredients:
- 1 Pint Clams( See Steamed Clams or use 1 can of minced Clams )
- 1 TBS baking powder
- 1/2 TSP salt
- 1 Cup Milk
- 1 TBS Butter
- 3/4 Cup Flour
- 1 TSP Parsley, chopped
- 2 Eggs, beaten
- 2 TSP onion, grated
Directions:
- Drain clams and chop.
- Combine dry ingredients. Combine eggs, milk, onion and butter.
- Combine the clams with dry ingredients and stir until smooth.
- Drop batter by using teaspoons full into hot shortening at 350 degrees F and fry for 3 minutes, or until golden brown.
- Drain on absorbent paper.
Ingredients:
- 4 LBS Quahaug or Long Neck Clams
- 6 Cups Water
- 1/3 Cup White vinegar
- 1/2 Cup Boiling water
- Butter, melted
Directions:
- Discard any broken-shells or open clams ( those are dead clams and they could cause diseases. )
- Place the rest of them in a large pot and cover them with the water and vinegar.
- Let them stand for 30 minutes.
- Then drain and scrub them in cold fresh water. Place the clams in a steamer pot or a large 6-quart pot. Add the ½ cup of boiling water and boil for an additional 5 to 8 minutes.
- The clams should have opened at least an inch. If some of them have not open discard them.
- Serve them while they are hot along with cups for the melted butter and the clam broth.
