Fannie Daddies

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Title: Fannie Daddies
Categories: Seafood, New england, Appetizers
Yield: 4 servings

3 ea Eggs, separated
2 T Oil
1/2 t Salt
1 qt Clams, shucked & well draine
1 c Milk
2 c Flour
2 T Lemon juice
1 x Oil for frying

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