Quahog Fritters


1 pint quahogs, chopped fine (squeeze out and discard the blacks)
1 small onion, chopped fine
1 tablespoon olive oil or melted shortening
1 thin clove garlic, mashed
1 egg, slightly beaten
1/2 teaspoon baking powder
salt and pepper


Mix ingredients well, using enough flour to make a batter with the consistency of whipped cream; thin when necessary with the quahog liquor. Fry by tablespoonfuls in piping hot fat in a frying pan. Do not use deep fat. Fry slowly after once starting. Serve hot. Delicious with tomato catsup. Takes the place of meat on your dinner menu.

Leave a Comment