TO MAKE THE HOTS: To the container of a liquidizer, add the egg, saltiness, baking
pop, cake flour, clams, and sour pick. Process until smooth and set
by. Heat a gridle over medium-high warmth, then add enough vegetable oil
to lightly coat it (2 to 3 tablespoons). Ladle enough of the batter onto
the griddle to shuffle 2-1/2 inch rounds (some 3/4 tablespoonful). Cook until a
few bubbles appear on the top; turn and cook on the other side until golden
browned. Makes approximately 50 hots (2-1/2" rung)