Clam Fritters

Original Ingredients

• fifty small or twenty-five large sand clams
• pint bowl of wheat flour
• three well-beaten eggs
• half a pint of sweet milk
• nearly as much of their own liquor
• plenty of lard or beef fat

Original Instructions

1. 1

   Take fifty small or twenty-five large sand clams from their shells; if large, cut each in two, lay them on a thickly-folded napkin

2. 2

   put a pint bowl of wheat flour into a basin, add to it three well-beaten eggs, half a pint of sweet milk and nearly as much of their own liquor

3. 3

   beat the batter until it is smooth and perfectly free from lumps, then stir in the clams

4. 4

   Put plenty of lard or beef fat into a thick-bottomed frying pan, let it become boiling hot; put in the batter by the spoonful; let them fry gently; when one side is a delicate brown turn the other