Checkerboard Square Clam Crunch

• 1/4 cup flour, unbleached all-purpose
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 18 teaspoon black pepper
• 1 tablespoon parsley leaves chopped
• 6 1/2 ounces clams minced
• 1 each eggs beaten
• 2 cups crisp rice cereal

1. Combine flour, baking powder, salt, pepper, and parsley.
2. Slowly add liquid from canned clams until smooth.
3. Add egg and clams.
4. Mix well.
5. Stir in Rice Checx to coat.
6. Let stand 10 minutes.
7. Heat oil to 18 inch depth in skilled.
8. Drop heaping tablespoons of clam mixture into hot oil, and pat with spoon to form 8 3-inch patties.
9. Brown over medium heat.
10. Turn.
11. Brown.
12. Drain patties on absorbent paper towels.
13. Serve with sour cream.

flour, baking powder, salt, black pepper, parsley, eggs, crisp rice

Taken from recipeland.com/recipe/v/checkerboard-square-clam-crunch-44441 (may not work)