2 (6 1/2 oz. ea.) cans chopped clams, drained (reserve juice)
milk and clam juice (enough to measure 1/2 cup)
1 cup buttermilk baking mix
1/4 tsp. ea. garlic and onion powder
1 tsp. dried parsley (or 1 tbsp. fresh parsley, minced)
1 tbsp. dried onion, chopped
1 egg, beaten
1/4 tsp. salt
vegetable or light olive oil

Combine all ingredients except cooking oil and mix well.

In a skillet, heat 1/4-inch of oil. Drop batter by the spoonful into hot oil.

Fry until golden, turning once to brown evenly on both sides.

Drain on paper towels and serve.

Makes about 4 fritters.

Submitted by: Belle