Clam Fritters

Ingredients

• two dozen clams
• one clove of garlic
• one medium-sized onion
• bread crumbs sufficient to stiffen the mass
• chopped parsley
• celery and herbs to taste
• two eggs

Method

1. 1

   Chop clams and mix with mashed garlic, chopped onion, bread crumbs, parsley, celery, and herbs.

2. 2

   Beat eggs separately and add to the mixture.

3. 3

   If too stiff, add clam liquor.

4. 4

   Drop spoonfuls into hot fat, cook until done, drain on paper, and serve.

Nutrition per serving

As published

This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 49. The excerpt below is the record exactly as published.

Clam fritters when prepared according to the recipe given herein, is one of the best methods of preparing the clam, and it has the peculiarity of being so tasty that one feels that there is never enough cooked. Of all the ways of cooking clams chowder takes precedence as a rule, and it is good when made prop- erly. By that we do not mean the thin, watery stuff that is served in most of the restaurants and called clam chowder just because it happens to be made every Fri- day. That is fairly good as a clam soup but it is no more chowder than a Mexican soup approaches a craw- fish bisque. There is but one right way to make clam chowder, and that is either to make it yourself or closely superintend the making, and this is the way to make it : 91 BOHEMIAN Take one quart of shelled sand clams, two large potatoes, two large onions, one clove of garlic, one sweet pepper, one thick slice of salt pork, one-half pound small CLAM oyster crackers, one-half glass sherry, one CHOWDER tablespoonful \Vorcestershire sauce, one tomato, salt, and pepper. In a large stew- pan place the salt pork cut into small dice, and let this fry slightly over a slow fire until the bottom of the stewpan is well greased. Take this off the fire and put in a layer of potatoes sliced thin, on top of the salt pork, then a layer of onions sliced thin, and a layer of clams. Put on this salt and pepper and sprinkle with a little flour and then a layer of crackers. Chop the sweet pepper and tomato fine and mix with them the bruised and mashed garlic. On top of each succession of layers put a little of the mixture. Continue making these layers until all the ingredients are placed in the stewpan, and then pour on the top sufficient water to just show. Cover tightly and let cook gently for half an hour. Pour on the Worcestershire sauce and sherry just before serving. Do not stir this while cooking, and in order to prevent its burning it should be cooked over an asbestos cover. When done this should be thick enough to be eaten with a fork. Among the good Bohemians who lived in San Fran- cisco as a child when it was in the post-pioneer days, and who has enjoyed the good things of all the famous restaurants is Mrs. Emma Sterett, who has given us the following recipe for clam fritters which we consider the most delicious of all we have ever eaten, and when you try them you will agree with us: J J ^-^1 Take two dozen clams, washed thoroughly FRITTERS ^"^ drained. Put in chopping bowl and chop, not too fine. Add to tliese one clove of garlic mashed, one medium-sized onion chopped fine, add bread crumbs sufficient to stiffen the mass, chopped parsley, celery and herbs to taste. Beat two eggs

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