Quick 'n' Easy Clam Cakes

2 cups fresh blended clams (we used necks pureed)

2 eggs

1 cup well-crushed Ritz crackers (one tube - about 30 crackers) May substitute saltines

2 tablespoons minced parsley

1 or 2 tablespoons grated onion

4 tablespoons butter or stick margarine

In medium-sized bowl, mix clams and next four ingredients.  In 10 inch skillet over medium heat, melt butter.  Spoon clam mixture into four or more mounds, gently flattening with the back of a spoon.  Shape the cakes lightly with hands and put them in the skillet, then flattening them lightly with a spatula.  Use two spatulas, top and bottom, to flip the clam cakes if needed.  Cook cakes until browned on both sides and heated through, about 10 minutes, turing once.  Arrange some lemon slices on plate, if desired, and top with clam cakes.  Makes 4 servings.  Great as appetizers served with catsup for dipping or as a side dish.