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Steam clams until shells are partially open, reserve clam liquor (broth that is left in the pot after steaming). In a large bowl, combine all
ingredients, except clams. Chop the clams coarsely and them to the mixture. In a deep pan, heat a fair amount of frying oil to 375 degrees. Drop mixture by tablespoonfuls into hot oil and fry until
browned on all sides. Turn frequently. Drain on paper towels. Makes enough for 6 servings or a large appetizer plate.
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