2 (6 1/2 oz.) cans minced clams & juice or baby clams
1 egg, beaten
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. pepper
Vegetable oil for frying

Preheat oven to 250 degrees and put in oven proof platter. Drain clams and reserve juice; if necessary add milk or bottled clam juice to batter after.

Combine flour, baking powder, salt and pepper. Add clam juice and other liquid to dry ingredients to make pastry dough. Add clams to mixture.

Heat oil to 350 degrees and drop batter by teaspoonful into oil. Fry until brown on each sides. Don't crowd the pan, fry a few at a time. Remove with slotted spoon, drain on paper towels and transfer to the warm platter.

They also sell commercially prepared clam cake mixtures at the supermarket. Makes about 30.