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Checkerboard square clam crunch
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| Artist: |
_ |
| Categories: |
Cereals, Entrees, Game, Seafood |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/4
| cup | Flour, Unbleached | | 1/2
| tsp | Baking Powder | | 1/4
| tsp | Salt | | 1/8
| tsp | Pepper | | 1
| tbsp | Parsley, Chopped | | 6 1/2
| oz | Clams, Minced, Canned (1 cn) * | | 1
| each | Egg, Beaten | | 2
| cup | Rice Chex | | 1
| x | Oil For Frying | | 1
| x | Sour Cream |
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Procedures:
| 1 | * do not drain the clams. | | 2 | ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ combine flour, baking powder, salt, pepper, and parsley. | | 3 | Slowly add liquid from canned clams until smooth. | | 4 | Add egg and clams. | | 5 | Mix well. | | 6 | Stir in rice checx to coat. | | 7 | Let stand 10 minutes. | | 8 | Heat oil to 1/8-inch depth in skilled. | | 9 | Drop heaping tablespoons of clam mixture into hot oil, and pat with spoon to form 8 3-inch patties. | | 10 | Brown over medium heat. | | 11 | Turn. | | 12 | Brown. | | 13 | Drain patties on absorbent paper towels. | | 14 | Serve with sour cream |
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