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 Chex 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.
