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CLAM BURGERS 
Open quahogs, save juice. Hand mince, zap in blender or whirl in food processor to very small pieces, but NOT real mush! Use a little juice so the mix is thick but just pourable. Add fresh parsley and onions (optional, amount and proportion to taste.) Mix all in bowl. Add seasoned Italian bread crumbs and more clam juice (again, amount and proportion to taste). Hand beat some eggs and add and adjust consistency by varying clam juice, eggs and crumbs. Should be thick.

Heat cooking oil or Crisco until tiny drops of water sizzles in electric fry pan or heavy iron pan or non-stick skillet. Drop by small or large spoonfuls (depending on whether for hors d'oeuvres or as hamburger substitute. Flatten out a little so they are cooked evenly. When first side is cooked and golden, turn over and do other side. Drain on paper towels.

Heat hamburger rolls, spread both sides with tartar sauce (green pickle relish and mayonnaise mixed), add clamburger, thick slab of tomato and crunchy lettuce.

Can be frozen after cooking. Reheat in oven or pan on top of stove.

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