Instructions: Mix corn meal, flour and baking powder. Beat eggs separately and add milk to it. Combine milk, eggs and quahogs to dry ingredients and stir, adding enough quahog juice to make a smooth, thick batter.

Fry the batter by a gravy-sized spoonful in deep fat at 360 degrees until well browned. Drain on a brown paper bag or paper towel. Serve hot with the hot Rocky Point Clam Chowder (see recipe).

This recipe yields 10 to 12 servings.

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