http://bill.welliver.org//space/cooking/Clam FrittersTotal Time:      About 16 fritters<br /><br /><i>Bonacker</i> is the name given to natives of the East Hampton, Long Island. Craig Claiborne, longtime food editor of the New York Times, lived near Round Swamp Farm in East Hampton and was a great fan. He tirelessly sought out authentic American cooking and in 1976 called this recipe “Americana, pure and simple”.<br /><br /><b>RECIPE INGREDIENTS</b><br /><ul><li>1 cup flour</li><li>1 teaspoon baking soda</li><li>2 teaspoon baking powder</li><li>2 eggs</li><li>1 tablespoon lemon juice</li><li>1/3 cup clam juice (reserved from clams)</li><li>1/4 cup milk</li><li>1 tablespoon melted butter</li><li>Pinch cayenne</li><li>2 tablespoon fresh parsley, finely chopped</li><li>4 dozen cherrystone clams, shucked, drained, and coarsely chopped</li><li>Salt and freshly ground black pepper</li><li>vegetable oil</li></ul><br /><b>DIRECTIONS<br /></b><br />Sift together flour, baking soda, and baking powder in a mixing bowl. Whisk<br />      <br />in eggs, lemon juice, clam juice, milk, butter, and cayenne, whisking until <br />batter is smooth. Add parsley and clams, then season with salt and pepper. <br />Mix well. <br /><br />Add vegetable oil to a heavy skillet, to a depth of 1/8-in. and heat over medium heat. When the oil is hot but not smoking, spoon about 2 tablespoon of clam batter for each fritter into the hot oil. (Work in batches and avoid crowding the pan.) Fry until golden on one side, then turn fritters and continue frying about 2 minutes more. Drain on paper towels. Season to taste with salt and pepper.Fins 0.9.7http://blogs.law.harvard.edu/tech/rsscooking