Uncle Leonard's Clam Cakes

In order to make Uncle Leonard's clam cakes, I first had to consult an expert.  He was very particular about the method and I wanted to do it properly.  I called Meme and she walked me through how he used to make them, starting with the most important rules; measure carefully and mix slowly.  

Since I never had the pleasure of having any clam cakes made by Uncle Leonard, my dad was the official judge of how they measured up.  They were delicious and they passed the test.  In his words, "they're not just food, they're a memory".  It was an honor to cook them and carry on the legacy.  

They were a perfect addition to our Sunday afternoon surf and turf bounty! 

2 beaten eggs
2 cups flour, sifted
3 tsp. baking powder
1/2 tsp. salt 
1 cup clams
1 cup clam juice

Combine eggs and clam juice.  In a separate bowl, sift flour, baking powder and salt.  Slowly add the egg mixture to the flour mixture.  Once well combined, fold in clams.  Measuring 1 tbsp. per clam cake, drop into 350 degree deep fryer.  Clam cakes will flip when cooked on one side. Once they flip, continue to cook until just golden brown.  Total cook time is about 4 1/2 minutes.