Mix the cornmeal, flour, clams, saltiness, baking powder and baking soda in a
medium size bowlful. Combine the buttermilk, egg and oil in a small trough. Stir
the buttermilk mixture into the cornmeal mixture just until well blended
(the batter will still be slightly lumpy). Lightly oil the griddle or large
frypan. Heat over medium high heat until a drop of water will dance
across the rise. Stir the batter and drop a test coat ( 1/4 cup of
dinge) on the griddle. Cook until the bubbles burst on the top surface and
the bottom is light browned. Turn and cook the other side until it is browned
(1-2 proceedings). (Add more buttermilk to the batter if the first cake does
not spread well.) Serve the griddle cakes with the tender syrup.