Clam Fritters

Ingredients

• Take the clams from the shells
• about half the strained liquor
• a little black pepper
• a little cayenne pepper

Method

1. 1

   Stew clams with liquor and spices for twenty minutes, drain, mince, and fry in hot fat.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 176. The excerpt below is the record exactly as published.

Clam Fritters fully that it does not get so hot as to burn and blacken. Fritter batter should not be allowed to stand after it is completed by the addition of the whites of eggs, but must be cooked at once. Experience will soon teach one exactly how thick the batter must be. It is hard to make any positive rule as to the quantity of flour required, as some flours thicken more readily than others. The flour must be sifted twice with the salt, the milk must be carefully measured, and the yolks and whites of the eggs beaten thoroughly and separately. To have fritters of uniform size, be careful to drop even spoonfuls of the batter into the fat, using a long- handled spoon for the purpose. As soon as they are of a golden-brown, remove at once from the kettle with a split or perforated spoon, and lay in a hot colander until dry. They should be served very hot. Fritters, Batter for. — One pint of sifted flour, four eggs, one teaspoonful of salt, one pint of water or milk. Blend the salt and the yolks of the eggs, adding three table-spoonfuls of butter or salad oil. Add to this blend the flour, a little at a time, and then the water. Beat it well and let it stand at least two hours. When ready to use stir in the whites of the eggs, which have been beaten into a froth. For fruit fritters, a table- spoonful of brandy and one of sugar are to be added. For clam and oyster fritters, use their juice and less water. Frying baskets of fine wire to fit the frying kettle can be bought at almost any house-furnishing store. Heat the fat slowly. When a bluish smoke rises from the centre of the kettle the fat is hot. After the frying has been finished, strain the fat through a cloth. If this is done, the same fat can be used several times. Apple Fritters. — Cut a dozen large, juicy apples into slices, after peeling and coring them. Throw the slices into the batter. Have ready a pan of equal parts of lard and butter, boiling hot. Take the batter up in a ladle, allowing a slice of apple to each fritter, and drop into the hot lard. Fry brown, drain a moment, and serve with powdered sugar and nutmeg. Banana Fritters. — Peel half a dozen bananas and cut them in two, and then lengthwise. Put the pieces of fruit in a bowl and sprinkle over them two table-spoonfuls of sugar and three of sherry wine. Let them stand two hours in a cool place. Dip the pieces of banana into the batter, and drop them into hot fat and cook a delicate brown. Drain them on brown paper and serve hot with a lemon sauce. Bread and Fruit Fritters. — Take twelve slices of bread and butter, cut off the crust, and let them be of equal thickness ; spread them over with jam — any sort that may be liked — and make a cover with an- other slice ; press them tightly to- gether, and cut them into any desired forms. Dip them in batter and fry in boiling lard about ten minutes ; dry them before the fire on a piece of blotting-paper and serve on a napkin, with sifted sugar sprinkled over. Cheese and Spaghetti Fritters. — Boil a scant half-cup of spaghetti very tender, drain, and chop fine. Stir into it a large table-spoonful each of grated cheese and cream, and season with salt and a little cayenne. Have ready some good puff paste, rolled out very thin. Cut it into rounds, lay on each piece a spoonful of the spaghetti-and-cheese mixture, double over, and pinch the edges to- gether that the contents may not escape. Dip in egg, drop into boiling fat, and fry to a light yellow. Clam Fritters. — Take the clams from the shells and put them into a stewpan. Add about half the strain- ed liqu

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