Eliot wanted a 2011 Labor Day Clam Fest. My mother never wrote down a recipe for clam fritters so we were on our own. David contributed his recipe and Christina made the batter with some additions and changes. Eliot, Neil, Joe and Christina shared in the frying.
It is always a trial and error type recipe. I think it was for my mother also.

Ingredients

6 cups all-purpose flour
6 t. baking powder
3 t. salt or more to taste
1 t. black pepper
1/2 t. Cayenne
2.5 lb. minced clams
2 1/4 cups milk
6 eggs, beaten
3 T. melted butter
Oil for deep frying

Instructions

Sift together flour, baking powder, salt and pepper. Drain clam broth into a measuring cup. Add enough milk to make 2 1/4 cups. Add broth mixture to beaten eggs; stir into sifted flour mixture and beat well. Add clams and melted butter or margarine. Drop by spoonfuls into deep fat heated to 370 degrees. Fry until golden. Drain on paper towels and salt.
Serves 12 to 16.