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2
cups finely crushed oyster crackers
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon garlic powder
1/4 teaspoon ground marjoram
2 eggs
1 (10-ounce) can whole baby clams, drained, or fresh
clams, shucked
Vegetable oil for frying
Mix cracker crumbs, poultry seasoning, salt,
cayenne, garlic powder and marjoram in large plastic
bag; set aside.
Beat eggs slightly in small mixing bowl. Gently stir
in clams.
Remove a few clams with a slotted spoon and add to
cracker mixture. Shake to coat well. Remove clams
from cracker mixture; set aside. Repeat with
remaining clams.
Heat 2 to 3 inches of oil in deep-fryer or large
saucepan to 375 degrees F (190 degrees C).
Fry a few clams at a time, about 30 seconds, or
until golden brown. Drain on paper towels. Serve
immediately.
Yield: 2 to 4 servings
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