Title: Fannie Daddies
Categories: Seafood Appetizer
Yield: 4 Servings
| 3 | | Eggs, separated |
| 2 | tb | Oil |
| 1/2 | ts | Salt |
| 1 | qt | Clams, shucked & well draine |
| 1 | c | Milk |
| 2 | c | Flour |
| 2 | tb | Lemon juice |
| | | Oil for frying |
In a large bowl, beat egg yolks until thick. Beat in milk, 2 T. flour,
salt, and lemon juice. In a separate bowl, beat the egg whites until
stiff. Fold into the batter. Add clams. Chill the mixture for 2 - 4
hours. In a heavy saucepan, pour in enough oil to measure 2 - 3 inches
deep. Heat to 375f. Add the clams, several at a time, and fry until
puffed and golden, about 3 minutes. Remove with a slotted spoon and drain
well on paper towels. Serve with tartar sauce and thick slices of French
bread. New England Sampler, Jan Siegrist