Checkerboard Square Clam Crunch

1/4 cup flour; unbleached
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon parsley; chopped
6 1/2 oz clams; minced,canned (1 cn) *
1 each egg; beaten
2 cup rice chex
1  oil for frying
1  sour cream
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 mediumheat.  Turn. Brown.  Drain patties on absorbent paper
towels.  Serve with sour cream.