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Checkerboard Square Clam Crunch

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  • 1/4 cup flour; unbleached
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon parsley; chopped
  • 6 1/2 oz clams; minced, canned (1 cn) *
  • 1 each egg; beaten
  • 2 cup rice chex
  • 1 oil for frying
  • 1 sour cream

* DO NOT drain the clams.

Combine flour, baking powder, salt, pepper, and parsley. Slowly add liquid from canned clams until smooth. Add egg and clams. Mix well. Stir in Rice Chex to coat. Let stand 10 minutes. Heat oil to 1/8-inch depth in skilled. Drop heaping tablespoons of clam mixture into hot oil, and pat with spoon to form 8 3-inch patties. Brown over medium
heat. Turn. Brown. Drain patties on absorbent paper towels. Serve with sour cream.

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