Checkerboard Square Clam Crunch
Yield
4 servingsPrep
20 minCook
25 minReady
45 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
unbleached all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 6 ½ | ounces |
clams
minced |
|
| 1 | each |
eggs
beaten |
|
| 2 | cups |
crisp rice cereal
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
unbleached all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 15 | ml |
parsley leaves
chopped |
|
| 187.9 | ml/g |
clams
minced |
|
| 1 | each |
eggs
beaten |
|
| 473 | ml |
crisp rice cereal
|
*
|
Directions
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 ⅛ 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.
