12-18 shucked and chopped clams depending on size
dash of baking powder
1/4 tsp. yellow or spicy brown mustard
2 tbsp. milk
flour – as required
salt and pepper to taste
Shuck the clams, catching the juice in the bowl. You should end up with a pint of clams or more. Rinse the clams in their own juice.
Use scissors and remove stomaches from the clams. The remaining parts of the clams may be cut up into small pieces with scissors or chopped in a food processor.
Your local seafood shop may also offer fresh clams, shucked whole or chopped and ready to cook.
Add the clams, egg, baking powder, about 2 tablespoons of milk and mix.
Blend in flour and stir until the batter becomes thick like pancake batter.
Heat a cast iron skillet on relatively high heat and add enough cooking oil to cover the bottom of the pan.
Spoon the batter mix into the oil when the pan is hot enough.
Cook until brown and then carefully flip the fritters.
Serve immediately on hamburger buns with ketchup and mustard or just eat them as is.
Recipe source: www.fresh-seafood.net.