Clam And Corn Fritters

• 1 pound fresh littleneck clams, scrubbed
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground red pepper
• 1 1/4 cups fresh corn kernels (about 2 ears)
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 poblano chile, diced
• 1 bunch green onions, sliced (about 1 cup)
• 6 large egg whites
• 2 quarts peanut oil

1. Carefully open clam shells, and remove meat. Coarsely chop; drain.
2. Combine flour and next 4 ingredients in a large bowl. Stir in corn and next 4 ingredients. Fold in clams.
3. Whisk egg whites in a separate bowl until stiff peaks form; fold into clam mixture.
4. Pour oil to depth of 2 inches into a 4-quart Dutch oven; heat to 360u0b0. Carefully drop batter by tablespoonfuls into oil; fry 1 to 1 1/2 minutes on each side or until golden brown, turning with a slotted spoon. Drain on paper towels. Serve immediately.
5. Note: You may substitute 1/4 cup drained, diced canned clams for fresh.

littleneck clams, flour, baking powder, salt, freshly ground black pepper, ground red pepper, corn kernels, red bell pepper, yellow bell pepper, poblano chile, green onions, egg whites, peanut oil

Taken from www.myrecipes.com/recipe/clam-corn-fritters (may not work)