Recipe courtesy of Michele Urvater
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Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
2 servings
Level:
Easy

Ingredients

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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