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RHODE ISLAND CLAM CAKES 
2 (6 1/2 oz.) cans chopped or minced clams (reserve juice)
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/8 tsp. pepper
2 beaten eggs
Oil for frying

Sift flour with baking powder, salt and pepper. Add 2/3 cup clam juice, 2 beaten eggs. Beat smooth, fold in clams. Fry in hot fat by tablespoons until brown. Drain onto paper toweling.
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