Title: Checkerboard Square Clam Crunch
Categories: Seafood Breakfast Main
Yield: 4 Servings
| 1/4 | c | Flour; Unbleached |
| 1/2 | ts | Baking Powder |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | tb | Parsley; Chopped |
| 6 1/2 | oz | Clams;Minced,Canned (1 cn) * |
| 1 | | Egg; Beaten |
| 2 | c | Rice Chex |
| | | Oil For Frying |
| | | Sour Cream |
* DO NOT drain the clams.
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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.