2 eggs, separated- (but trying to work things out)
1 T. olive oil
1 cup sifted flour
1/3 teaspoon salt
1/2 cup milk
1 T. lemon juice
2 cups of small clams
fat or oil heated to 365 degrees
salt, freshly ground black pepper



Beat the egg yolks until light and lemon-colored. Beat in the olive oil, flour, salt, lemon juice and milk. Beat the egg whites until stiff and fold them in. Add the clams and let stand for 2 hours. Drop by spoonfuls into hot fat and pan fry 4 or 5 minutes or until golden brown.

Drain on paper towel. Salt and pepper to taste.

Variation: Substitute 1 T. of brandy or whisky for the lemon juice.

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