In a mixing bowl combine the crumbs, clams and pimiento. Season with some salt and pepper. Stir the yolks into the batter and moisten with enough milk to make a heavy batter.
Whip the egg whites until stiff and fold them into the mixture. Drop the batter by spoonfuls onto a non-stick skillet and cook until browned on both sides. Serve over an arugula or sliced tomato salad.
Recipe Courtesy of Michelle Urvater