Recipe - Checkerboard Square Clam Crunch

One fourth cup Flour; Unbleached
One half teaspoon Baking Powder
One fourth teaspoon Salt
1/8 teaspoon Pepper
1 tablespoon Parsley; Chopped
6 One half ounce Clams;Minced,Canned (1 cn) *
1 Egg; Beaten
2 cup Rice Chex
Oil For Frying
Sour Cream

* DO NOT drain the clams.
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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 1/8inch depth in
skilled. Drop heaping tablespoons of clam mixture into hot oil, and pat
with spoon to form 8 3inch patties. Brown over medium heat. Turn. Brown.
Drain patties on absorbent paper towels. Serve with sour cream.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini