2 c. chopped clams
2 c. flour
2 eggs, well beaten
1/2 c. milk
1/2 c. clam juice
2 tsp. baking powder

Drain clams. Combine flour, baking powder, eggs, milk and clam juice into a batter that is smooth and free from lumps. Stir in the clams, mixing thoroughly. Drop from a tablespoon into deep hot fat. Fry one to two minutes until golden brown and cooked through. Serve with clam chowder.