Clam Fritters

Ingredients

• Take fifty small or twenty-five large sand clams
• pat a pint bowl of wheat floor into a basin
• add to it two well-beaten eggs
• half a pint of sweet milk
• nearly as much of their own liquor
• Fat plenty of Urd or beef fat into a thick-bottomed frying pan

Method

1. 1

   Prepare clams and pat them dry.

2. 2

   Mix flour, eggs, milk, and clam liquor to make a smooth batter.

3. 3

   Heat fat, drop batter by spoonfuls, and fry until golden brown.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 23. The excerpt below is the record exactly as published.

CLAM FRITTERS. Take fifty small or twenty-five large sand clams from their shells; if large, cnt each in two, lay them on a thickly folded napkin; pat a pint bowl of wheat floor into a basin, add to it two well-beaten eggs, half a pint of sweet milk, and nearly as much of their own liquor; beat the batter until it is smooth and perfectly free from lamps; then stir in the clams. Fat plenty of Urd or beef fat into a thick- bottomed frying pa

Cook this with the app: pantry check, scaling, and the assistant.