Categories: Seafood, Breakfast, Main dish 
      Yield: 4 servings 
  
    1/4 c  Flour; Unbleached 
    1/2 t  Baking Powder 
    1/4 t  Salt 
    1/8 t  Pepper 
      1 T  Parsley; Chopped 
  6 1/2 oz Clams;Minced,Canned (1 cn) * 
      1    Egg; Beaten 
      2 c  Rice Chex 
           Oil For Frying 
           Sour Cream 
  
  *  DO NOT drain the clams. 
  +++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
  ++++++++++++++++++ Combine flour, baking powder, salt, 
  pepper, and parsley.  Slowly add liquid from canned 
  clams until smooth.  Add egg and clams. Mix well. Stir 
  in Rice Checx to coat.  Let stand 10 minutes.  Heat 
  oil to 1/8-inch depth in skilled.  Drop heaping 
  tablespoons of clam mixture into hot oil, and pat with 
  spoon to form 8 3-inch patties.  Brown over medium 
  heat.  Turn. Brown.  Drain patties on absorbent paper 
  towels.  Serve with sour cream.