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Appetizer Fish/seafoo New england


  • 3 Eggs, separated
  • 2 tb Oil
  • 1/2 ts Salt
  • 1 qt Clams, shucked & well draine
  • 1 c Milk
  • 2 c Flour
  • 2 tb Lemon juice
  • Oil for frying


In a large bowl, beat egg yolks until thick. Beat in milk, 2 T. flour, salt, and lemon juice. In a separate bowl, beat the egg whites until stiff. Fold into the batter. Add clams. Chill the mixture for 2 ~ 4 hours. In a heavy saucepan, pour in enough oil to measure 2 - 3 inches deep. Heat to 375f. Add the clams, several at a time, and fry until puffed and golden, about 3 minutes. Remove with a slotted spoon and drain well on paper towels. Serve with tartar sauce and thick slices of French bread. New England Sampler, Jan Siegrist
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