CLAM FRITTERS.
37. Wash your clam shells, put them in a pot with the water only which adheres to them, cover the pot closely, and as soon as they open take them out of the shell. Take out the hard part and cut the remainder in half, and season them with pepper and salt; beat the yelks of four eggs very light, add to them a pint of milk, a little salt, and flour enough to form a batter; whisk the whites very dry and add them at the last. Have ready a pan of hot lard, put in a spoonful of the batter, lay on the top two or three pieces of the clams, then cover them with a little more of the batter. Fry them on both sides and serve them hot.
The small sand clams are the best kind.