1 ¼ lbs of clam meat with juice
2 tsp baking powder
2 cups flour
1 cup johnnycake meal
1 cup Gansett
4 Tblsp butter
Combine the dry ingredients. In another bowl combine the eggs, beer, ½ cup of clam juice, melted butter. Pour the wet into the dry and combine until smooth, then fold in the clams.
Refrigerate batter for at least 1 hour, heat the deep fryer to 375 F. The batter should fall easily from the spoon, if not add a bit more clam juice.
Drop the batter carefully into the oil, one heaping tablespoon at a time. Fry for 2-3 minutes until fritters are golden brown. Serve with RI clam chowder.
Recipe Courtesy of Bob Oppy.