Provincetown Clam Fritters
A savory taste treat from the new england chapter of the united states regional cookbook, culinary arts institute of chicago, 1947.
Steps
Preheat your oil or fat to 360f.
Sift dry ingredients together.
Combine dry ingredients , milk and clam juice into a batter that is smooth and free from lumps.
Fold in clams , mixing thoroughly.
Drop from a spoon into hot fat and fry for about a minute or until golden brown on all sides.
Serve with lemon wedges.
Ingredients
minced clams, baking powder, flour, eggs, milk, salt, pepper, oil