Directions:

In medium bowl combine flour, baking powder, salt, pepper and parsley. Slowly stir in clam liquid until smooth. Add egg and clams. Mix well. Stir in Rice Chex to coat. Let stand 10 minutes. Stir to combine. Heat oil ( 1/8-inch deep ) in skillet. Drop 1 heaping tablespoon clam mixture into hot oil. Pat with spoon to form 3-inch patty. Repeat to form 8 patties. Brown over medium heat. Turn. Brown. Drain on absorbent paper. Serve immediately. Top with sour cream if desired.