Checkerboard Square Clam Crunch

Directions

1. 1
   Combine flour, baking powder, salt, pepper, and parsley.
2. 2
   Slowly add liquid from canned clams until smooth.
3. 3
   Add egg and clams.
4. 4
   Mix well.
5. 5
   Stir in Rice Checx to coat.
6. 6
   Let stand 10 minutes.
7. 7
   Heat oil to 18 inch depth in skilled.
8. 8
   Drop heaping tablespoons of clam mixture into hot oil, and pat with spoon to form 8 3-inch patties.
9. 9
   Brown over medium heat.
10. 10
    Turn.
11. 11
    Brown.
12. 12
    Drain patties on absorbent paper towels.
13. 13
    Serve with sour cream.