This is a simple but good recipe for clam cakes given to me by my brother Johnny a few years ago. I use Crisco oil. Don't try to make the clam cakes too big. They cook through better if they are about 2 inches in diameter.

9/06/2000
2-INCH CLAM CAKES
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup finely chopped clams or quahogs
1 cup milk or ½ cup milk and ½ cup clam juice ( I use juice)

Mix as you would for a cake batter. (Mix flour with baking powder and salt. Mix beaten egg with clams and milk or milk/clam juice. Combine the mixtures.) Drop teaspoons of batter into hot oil. The clamcakes will rise to the top of the oil; turn them so they will evenly brown. Drain on paper towels.

--Betty, Riverside