Ingredients:
| 2 Cups Oyster Crackers, finely crushed | |
| 1/2 Teaspoon Poultry Seasoning | |
| 1/4 Teaspoon Salt | |
| 1/4 Teaspoon Cayenne Pepper | |
| 1/4 Teaspoon Garlic Powder | |
| 1/4 Teaspoon Ground Marjoram | |
| 2 Large Eggs, slightly beaten | |
| 1 (10 Oz.) Can Whole Baby Clams, drained | |
| Pure Vegetable Oil, for frying |
Directions:
MIX cracker crumbs, poultry seasoning, salt, cayenne, garlic powder and marjoram in large resealable plastic bag.
PLACE eggs in small bowl. Gently stir in clams. Remove a few clams with slotted spoon and add to cracker mixture. Shake to coat. Remove clams from cracker mixture. Place on plate and repeat with remaining clams.
HEAT 2 to 3-inches oil in deep-fryer or large saucepan to 375ºF. Fry a few clams at a time, about 30 seconds, or until golden brown. Drain on paper towels.
Serve immediately.
PLACE eggs in small bowl. Gently stir in clams. Remove a few clams with slotted spoon and add to cracker mixture. Shake to coat. Remove clams from cracker mixture. Place on plate and repeat with remaining clams.
HEAT 2 to 3-inches oil in deep-fryer or large saucepan to 375ºF. Fry a few clams at a time, about 30 seconds, or until golden brown. Drain on paper towels.
Serve immediately.
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