The National Cook Book, 9th ed.

by Hannah Mary Peterson

FRIED CLAMS.

38. Wash your clams before they are opened; place them in a vessel without any water. Cover the vessel closely and as soon as they open their mouths take them out of the shell. Dry them in a napkin, season them with cayenne pepper and salt if necessary, and fry them in butter. Or, they may be fried in egg and bread crumbs as oysters.