Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Clam Fritters. ✠

• 12 clams, minced fine.
• 1 pint of milk.
• 3 eggs.

Add the liquor from the clams to the milk; beat up the eggs and put to this, with salt and pepper, and flour enough for thin batter; lastly, the chopped clams. Fry in hot lard, trying a little first to see that fat and batter are right. A tablespoonful will make a fritter of moderate size. Or, you can dip the whole clams in batter and cook in like manner. Fry quickly, or they are apt to be too greasy.