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      Title: Fannie Daddies
 Categories: Seafood, New england, Appetizers
      Yield: 4 Servings
 
      3    Eggs; separated
      2 tb Oil
    1/2 ts Salt
      1 qt Clams;
           - shucked & well drained
      1 c  Milk
      2 c  Flour
      2 tb Lemon juice
           Oil; for frying
 
  In a large bowl, beat egg yolks until thick. Beat in milk, 2 tb
  flour, salt, and lemon juice. In a separate bowl, beat the egg
  whites until stiff. Fold into the batter. Add clams. Chill the
  mixture for 2 to 4 hours. In a heavy saucepan, pour in enough oil
  to measure 2 to 3" deep. Heat to 375°F. Add the clams, several at a
  time, and fry until puffed and golden, about 3 minutes. Remove with
  a slotted spoon and drain well on paper towels. Serve with tartar
  sauce and thick slices of French bread.

  Recipe FROM: New England Sampler by Jan Siegrist
 
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