Checkerboard Square Clam Crunch

1. 1

   Combine flour, baking powder, salt, pepper, and parsley.

2. 2

   Slowly add liquid from canned clams until smooth.

3. 3

   Add egg and clams.

4. 4

   Mix well.

5. 5

   Stir in Rice Checx to coat.

6. 6

   Let stand 10 minutes.

7. 7

   Heat oil to 18 inch depth in skilled.

8. 8

   Drop heaping tablespoons of clam mixture into hot oil, and pat with spoon to form 8 3-inch patties.

9. 9

   Brown over medium heat.

10. 10

    Turn.

11. 11

    Brown.

12. 12

    Drain patties on absorbent paper towels.

13. 13

    Serve with sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.