24 fresh clams in shell, steamed, save liquor
2 cups flour
1 teaspoon baking powder
1 cup milk
1/2 cup clam liquor
2 eggs, lightly beaten
1/2 teaspoon celery salt or garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
Steam clams until shells are partially open, reserve clam liquor. Combine all other ingredients including the clam liquor to make a batter. Chop the clams coarsely, add them to the batter and drop by tablespoonfuls into deep fat heated to 375F. Turn frequently until browned on all sides. Drain on paper towels. Serves 6.
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