Clam Fritters
From Seafood cookery from Carteret County kitchens, 1900
If batter is too thick, thin with a few teaspoons of skim milk. Variations: Oysters or scallops may be used in place of clams.
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 11. The excerpt below is the record exactly as published.
CLAM FRITTERS 1 small can minced clams, 1 cup flour including liquid 1 beaten egg salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.