Quahog Fritters

Fish and Seafood Recipes

• 1 pint quahogs, chopped fine (squeeze out and discard the blacks)
• 1 small onion, chopped fine
• 1 tablespoon olive oil or melted shortening
• 1 thin clove garlic, mashed
• 1 egg, slightly beaten
• 1/2 teaspoon baking powder
• salt and pepper
• flour

Mix ingredients well, using enough flour to make a batter with the consistency of whipped cream; thin when necessary with the quahog liquor. Fry by tablespoonfuls in piping hot fat in a frying pan. Do not use deep fat. Fry slowly after once starting. Serve hot. Delicious with tomato catsup. Takes the place of meat on your dinner menu.

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