1 pint clams
2 eggs
⅓ cup milk
1⅓ cups flour
2 teaspoons baking powder
Salt
Pepper
Clean clams, drain from their liquor, and chop. Beat eggs until light, add milk and flour mixed and sifted with baking powder, then add chopped clams, and season highly with salt and pepper. Drop by spoonfuls, and fry in deep fat. Drain on brown paper, and serve at once on a folded napkin.
Croquettes
Before making Croquettes, consult Rules for Testing Fat for Frying, page [21]; Egging and Crumbing, page [22]; Uses for Stale Bread, page [69]; and Potato Croquettes, page [316].