Title: CHECKERBOARD SQUARE CLAM CRUNCH
  Categories: Seafood, Breakfast, Main dish
       Yield: 4 Servings
  
     1/4 c  Flour; Unbleached
     1/2 ts Baking Powder
     1/4 ts Salt
     1/8 ts Pepper
       1 tb Parsley; Chopped
   6 1/2 oz Clams;Minced,Canned (1 cn) *
       1    Egg; Beaten
       2 c  Rice Chex
            Oil For Frying
            Sour Cream
  
   *  DO NOT drain the clams.
   +++++++++++++++++++++++++++++++++++++++++++++++++++++++
   ++++++++++++++++++ Combine flour, baking powder, salt, pepper, and
   parsley. Slowly add liquid from canned clams until smooth. Add egg
   and clams. Mix well. Stir in Rice Checx to coat.  Let stand 10
   minutes.  Heat oil to 1/8-inch depth in skilled.  Drop heaping
   tablespoons of clam mixture into hot oil, and pat with spoon to form
   8 3-inch patties. Brown over medium heat. Turn. Brown. Drain patties
   on absorbent paper towels. Serve with sour cream.
  
 

		

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