| DEEP-FRIED CLAMS |
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2-4 servings2 cups oyster crackers, finely crushed 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, slightly beaten 1 can (10 ounces) whole baby clams, drained CRISCO Oil for frying Mix cracker crumbs, poultry seasoning, salt, cayenne, garlic powder and marjoram in large plastic food storage bag. Set aside. Place eggs in small mixing bowl. Gently stir in clams. Remove a few clams with slotted spoon and add to cracker mixture. Shake to coat. Remove clams from cracker mixture; set aside. Repeat with remaining clams. Heat 2 to 3 inches Crisco Oil in deep-fryer or large saucepan to 375ºF. Fry a few clams at a time, about 30 seconds, or until golden brown. Drain on paper towels. Serve immediately. |
