Ingredients
- 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
- Milk
Directions
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.
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