Clam Fritters

Ingredients

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

Method

1. 1

   Cut large clams, lay on a napkin.

2. 2

   Mix flour, eggs, milk, and clam liquor.

3. 3

   Stir in clams.

4. 4

   Heat fat in a frying pan, drop batter by spoonfuls, fry until golden brown on both sides, and serve hot.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 1. The excerpt below is the record exactly as published.

Clam Fritters (' Boston Cook Book') Take fifty large or twenty-five small clams ; if large, cut each into two ; lay them on a thickly- folded napkin. Put a pint bowl of wheat flour into a basin, add to it two well-beaten eggs, half a pint of sweet milk, and nearly as much of the liquor of the clams ; beat the butter until it is smooth and perfectly free from lumps, then stir in the clams. Put plenty of lard or beef fat

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