Try this Checkerboard Square Clam Crunch recipe, or contribute your own.
Suggest a better description* 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.
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Serving Size: 1 Serving (135g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 328 | ||
Calories from Fat: 88 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 54.1mg | 17 % | |
Sodium 564.6mg | 19 % | |
Potassium 140.8mg | 4 % | |
Total Carbohydrate 54g | 16 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 53.1g | ||
Protein 6.3g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 328
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