Ingredients

2 cups clams with juice
Milk, if needed
2 eggs
2 tablespoons butter, melted
2 teaspoons baking powder
1 teaspoon salt
2 cups fresh or frozen corn kernels
1 small onion, finely minced
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
Freshly ground black pepper to taste
1 1/2 cups flour
1/2 cup vegetable oil

Directions

Chop clams, drain and save liquid. Measure the liquid and milk to make 3/4 cup.

Whisk together clam juice, eggs and melted butter. Stir in baking powder and salt. Stir in chopped clams, corn, minced onion, Worcestershire sauce, Tabasco and black pepper, then flour.

Heat oil in heavy skillet until very hot; drop fritter batter by tablespoonfuls into skillet. Do not overcrowd the fritters. Fry until edges start to brown, turn over, and fry other side. Fritters should be crispy and golden brown. Remove to a platter lined with paper towels to drain. Add additional oil to fry each batch. Serve with tomato sauce. Makes 16-20 fritters.

Each serving contains 171 calories; 10 gm fat; 136 mg sodium; 44 mg cholesterol.