Fannie Daddies

Course : Seafoods
Serves: 4
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3 large eggs -- separated
2 tablespoons oil
1/2 teaspoon salt
1 quart clams -- shucked and well -- drain
1 cup milk
2 cups flour
2 tablespoons lemon juice
2 Cup oil for frying

Preparation / Directions:

In a large bowl, beat egg yolks until thick. Beat in milk, 2 tbs 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

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