Clam Fritters

Ingredients

• twelve large clams
• one-half cup of flour
• two well-beaten eggs

Method

1. 1

   Chop twelve large clams very fine, season them with salt and black pepper, and stir in one-half cup of flour and two well-beaten eggs.

2. 2

   When well mixed add more flour if too thin, then drop with a spoon into hot lard, and when brown skim out, drain on paper, and serve.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 52. The excerpt below is the record exactly as published.

Clam Fritters. Chop twelve large clams very fine, season them with salt and black pepper, and stir in one-half cup of flour and two well-beaten eggs

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