Razor Clam Beignets - 1859 Oregon's Magazine

Ingredients

• ⅔ cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ⅛ tsp pepper
• 6 oz razor clams, minced
• 1 each egg
• 3 tbsp milk
• ⅓ cup onion, minced
• 3 each red bell pepper, fire roasted
• 3 each yellow bell pepper, fire roasted
• 3 cloves garlic, sliced
• 1 tbsp smoked paprika
• 1 tbsp sherry vinegar
• 1 tbsp kosher salt
• ¼ cup toasted almonds
• 1 cup extra virgin olive oil