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, or fresh clams, shucked
Vegetable oil for frying
Mix cracker crumbs, poultry seasoning, salt, cayenne, garlic powder and marjoram
in large plastic bag; set aside. Beat eggs slightly in small mixing bowl. Gently
stir in clams. 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. Heat 2 to 3 inches of oil in deep-fryer or large saucepan to
375 degrees F (190 degrees C).
Fry a few clams at a time, about 30 seconds, or until golden brown. Drain on
paper towels. Serve immediately. Yield: 2 to 4 servings