Rocky Point Clam Cakes

Dry stuff

2½ cups all purpose flour
2 teaspoons baking powder
1½ teaspoons salt

Wet stuff

1 egg
½ clam liquor
¼ cup milk
6 ounces chopped clams or quahogs (with juice)

Other stuff

2 cups peanut oil

How to make it :

Sift together the dry ingredients and set aside.
In a medium bowl mix egg, clam liquor, and milk. Stirr in clams. Add dry ingredients, a little at a time, stirring well until the mixture forms a sticky ball.
Drop by tablespoonfuls into hot peanut oil. Test the oil first by dropping a small amount in the oil about the size of a dime. If it sizzles rapidly, then it’s hot enough to fry the clam cakes. Fry until brown. Drain on paper towels.