Fannie daddies

Yield: 4 Servings

3 ea 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      1 x 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