| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Deep Fried Clams

2 cups finely crushed oyster crackers

1/2 teaspoon poultry seasoning

1/4 teaspoon salt

1/4 teaspoon cayenne

1/4 teaspoon garlic powder

1/4 teaspoon ground marjoram

2 eggs

1 (10-ounce) can whole baby clams, drained

Vegetable oil for frying

1. Mix cracker crumbs, poultry seasoning, salt, cayenne, garlic powder and marjoram in large plastic bag; set aside.
2. Beat eggs slightly in small mixing bowl. Gently stir in clams.
3. Remove a few clams with a slotted spoon and add to cracker mixture. Shake to coat well. Remove clams from cracker mixture; set aside. Repeat with remaining clams.
4. Heat 2 to 3 inches of oil in deep-fryer or large saucepan to 375*F (190*C).
5. Fry a few clams at a time, about 30 seconds, or until golden brown. Drain on paper towels. Serve immediately.

Makes 2 to 4 servings.