Checkerboard Square Clam Crunch

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Checkerboard Square Clam Crunch Ingredients

1/4 c Flour; Unbleached	6 1/2 oz Clams;Minced,Canned (1 cn) *
1/2 ts Baking Powder	1 Egg; Beaten
1/4 ts Salt	2 c Rice Chex
1/8 ts Pepper	Oil For Frying
1 tb Parsley; Chopped	Sour Cream

Instructions for Checkerboard Square Clam Crunch

* DO NOT drain the clams. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Combine flour, baking powder, salt, pepper, and parsley. Slowly add liquid from canned clams until smooth. Add egg and clams. Mix well. Stir in Rice Checx to coat. Let stand 10 minutes. Heat oil to 1/8-inch depth in skilled. Drop heaping tablespoons of clam mixture into hot oil, and pat with spoon to form 8 3-inch patties. Brown over medium heat. Turn. Brown. Drain patties on absorbent paper towels. Serve with sour cream. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ClamCuisine: Uncategorized

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