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["Drain the clams while making the batter.", "Into a large bowl, sift the flour, baking powder, salt, Essence, and cayenne.", "Add the egg, milk, and clam juice, and mix to make a thick batter.", "Fold in the clams, shallots, green onions, parsley, and garlic.", "In a large cast iron skillet, or deep saute pan, heat enough oil to come 2 to 3 inches up the sides of the pan to 350 degrees F.", "Drop the batter by the tablespoonful into the hot oil and cook, turning once, until golden brown, 3 to 4 minutes.", "Remove with a slotted spoon and drain on paper towels.", "Season lightly with Essence.", "Arrange the fritters on a large platter, with the tartar sauce in a bowl in the center.", "Garnish with the parsley and serve with lemon wedges on the side.", "2 1/2 tablespoons paprika", "2 tablespoons salt", "2 tablespoons garlic powder", "1 tablespoon black pepper", "1 tablespoon onion powder", "1 tablespoon cayenne pepper", "1 tablespoon dried leaf oregano", "1 tablespoon dried thyme", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"
