Clam Cakes

2 c. flour
2 tsp. baking powder
1/2 tsp. sugar
Pinch of salt
2 sm. cans minced clams (drain and save broth)
1 egg
3/4 c. milk
1/2 c. clam broth from canned clams
1/2 tsp. cream of tartar


Let egg and milk and broth reach room temperature before adding to dry ingredients; then, combine all ingredients and mix to blend well. (This is the secret of good clam cakes!) Drop by teaspoon into hot oil - 375 degrees - and brown on both sides, turning once. Drain on paper towels and serve at once. Yield: 2 1/4-3 dozen.