Fresh Clam Fritters

Makes 3 dozen

1 c. all-purpose flour

1 t. baking powder

1 t. salt

1 t. pepper

1/2 t. cayenne pepper

2 ears sweet corn, kernels cut off

1 red pepper, diced

1 yellow pepper, diced

6-1/2 oz. can chopped clams, drained

6 egg whites

2 qts. oil for deep frying

Combine flour, baking powder and seasonings in a large bowl. Stir in corn and peppers; fold in clams and set aside. Whisk egg whites in a small bowl until stiff peaks form. Fold into batter; set aside. Heat oil to 360 degrees in a 4-quart Dutch oven. Drop batter into hot oil by tablespoonfuls; fry a few at a time for one to 2 to 3 minutes, until golden. Drain on paper towels.

A snappy seafood sauce! Just use measurements to suit your taste. Add lemon juice, lemon zest and capers to a mixture of mayonnaise and sour cream. Sprinkle with a dash of salt & pepper.