- 1 1/2 cups cracker crumbs
- 1 cup minced clams, drained
- 2 tablespoons minced pimiento
- Salt and freshly ground black pepper
- 2 large eggs, separated
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
Recipe courtesy of Robin Miller