2 cans minced clams
1 egg
2/3 c flour
1 tsp baking powder
dash of Tabasco
1/2 tsp salt
dash of pepper
2 tbsp minced celery
1 tbsp minced parsley
oil for frying
Drain clams, reserving 1/3 c liquid. Beat egg in a small bowl and whisk in reserved clam liquid, flour, baking powder, Tabasco, salt, and pepper. Stir in clams, celery, and parsley. Heat 1/2" oil in a skillet. Drop a teaspoonful of batter into hot oil. Batter will flatten out. Flip when golden brown to fry other side. Drain on paper towels. Serve with tartar sauce or potsticker sauce. Patties can be kept warm in a 250 degree oven.