Appetizers

Acepipes

Mariana's Favas and Louise's Favas | Stuffed Mushroom Caps | Little Necks San Miguel | Steamed Clams Madeira | Cape Cod Hoggs | Shrimp with Saffron | Preserved Tinker Mackerel | Aunt Joann's Clam Fritters | BBQ Squid | Lisbon Codfish Balls | Red Cabbage Salad Portuguesa | Eggs in Cotton | Linguiça Party Balls

Joann Bollas Coats

My husband's aunt, Joann Coats, is a wonderful cook. Her clam fritters, codfish balls and favas are legendary. When she makes clam fritters for family gatherings, they disappear in minutes.

2 cups minced clams

1 3/4 cups flour

1 tbsp. baking powder

1 1/2tsp. salt

1 1/2 tsp. pepper

2 eggs

1 cup milk

Vegetable oil for frying

Put all the dry ingredients together in a bowl.

In another bowl, beat the eggs, milk and clams. Stir into the flour mixture until well blended. Drop by the tablespoon, being careful not to crowd, in very hot oil. Fry until browned

Makes 20.