Recipe: Deep Fried Clams (using oyster crackers and canned clams) (Crisco Oil, 1986)

DEEP FRIED CLAMS

2 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
1 (10 ounces) can 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.

Beat eggs slightly 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 375 degrees F.

Fry a few clams at a time, about 30 seconds, or until golden brown. Drain on paper towels. Serve immediately.

Makes 2 to 4 servings
From: Recipelink.com
Source: Creative Cooking with Crisco Oil, Favorite Recipes Magazine No.7, 1986