1 1/2 c. flour
1/2 tsp. salt
1 1/2 tsp. baking powder
3 eggs
2 cans (8 oz.) clams

Reserve 3/4 cup clam juice - if not enough fill rest with milk. Mix above except for clams. Stir thoroughly. Mix in clams. Drop by tablespoon full into hot oil. Cook until golden brown (about 8 minutes). Drain, serve hot. Serves 6.