Clam Fritters

Served with some tartar sauce and lemon wedges, these fitters are a welcomed addition to Labor Day celebrations!

• 2 c clams, chopped (retain juices)
• ½ c milk
• 1 large egg, beaten
• 2 T butter, melted
• 2 ½ c flour
• 1 t baking soda
• salt and pepper to taste
• ¼ t freshly ground black pepper
• 2 T lemon juice
• canola oil

Place paper towels on a platter and set aside.

Place the clams and juices, milk, egg and butter in a bowl and mix together.

Whisk the flour, baking soda, baking powder, salt and pepper together in another bowl.   Stir in the clam mixture and add the lemon juice just until combined.

Place the oil in an electric fry pan deep enough to hold a three inch depth and heat to 375 degrees.

Gently drop batter into the oil by the heaping tablespoons -just a few at a time to avoid crowding.

Fry for three minutes on each side.  With a slotted spoon, place cooked fritters onto prepared platter. Repeat and serve with lemon wedges.