1 pt. shelled clams
2 eggs
1/3 c. milk
1 1/3 c. flour
2 tsp. baking powder
Salt and pepper

Drain clams from liquor and chop. Beat eggs until light, add milk, flour and baking powder, sifted together and chopped clams. Season highly with salt and pepper. Heat deep kettle of fat to 375 degrees.

Dip a spoon into the fat, then take a spoonful of the fritter mixture, and carefully drop into fat. Fritters should be cooked through and browned in 3 to 5 minutes. Remove with skimmer and drain on paper. Serves 6.