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- 12 hard clams (large cherrystone size, with their juice) or manos
- ¼ teaspoon pepper
- 1/4 cup evaporated milk
- 4 tablespoons self-rising flour or pancake mix
- 1 egg
- peanut or corn oil for the grill
Place the clams and juice in a blender. Using a quick on-and-off method, blend clams until just minced, not puréed.
Pour minced clams into a bowl. Add pepper, evaporated milk, flour, and egg and mix well.
Heat the frying pan to about 375 degrees and grease lightly with oil. For each fritter, scoop out one teaspoonful of the mixture onto the hot frying pan. When just golden brown, turn with a spatula and lightly brown the other side. Keep greasing the frying pan as needed.
Yields about 40 fritters.