1/2 c. chopped fresh clams, with liquid to make 1 c. or 1 c. clams of no liquid
1 egg, beaten
1/2 c. milk
1/4 tsp. salt
2 1/2 tsp. baking powder
1 3/4 c. sifted flour

Mix all wet ingredients in a bowl. Add salt and baking powder. Add flour, enough to drop from a spoon - but not too stiff. Drop by a tablespoon into a pan with preheated deep fat or hot oil on stove. Cook until balls are golden brown. Remove them and drain on paper towels. Serve warm. Approximately 20 to 30 cakes.