Provincetown Clam Fritters

A savory taste treat from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 16 mins
• Serves: 8

Ingredients

• 2 (10 ounce) cans minced clams, very well drained (reserve 1/2 cup juice)
• 2  teaspoons baking powder
• 2  cups flour
• 2  eggs, well beaten
• 1⁄2 cup milk
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
•  oil or   fat (for frying)

Directions

1. Preheat your oil or fat to 360°F.
2. Sift dry ingredients together.
3. Combine dry ingredients, milk and clam juice into a batter that is smooth and free from lumps.
4. Fold in clams, mixing thoroughly.
5. Drop from a spoon into hot fat and fry for about a minute or until golden brown on all sides.
6. Serve with lemon wedges.