Fried Clams

Ingredients

• 1 pint of soft Clams
• a platter of cracker-dust or breadcrumbs
• a dish of beaten raw eggs
• garnish of lemon

Method

1. 1

   Wash Clams, dry them, roll in crumbs, dip in beaten eggs, roll in crumbs again, fry in hot fat until golden brown, drain, and serve with lemon.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 378. The excerpt below is the record exactly as published.

Fried Clams. — Wash a bunch, or 1 pint of soft Clams removed from their shells, in cold water, to free them from sand, and lay them separately on a towel to dry ; have ready a frying- kettle half full of fat, and set this over the fire. Whilst the fat is heating, prepare a dish of beaten raw eggs, and a platter of cracker-dust or breadcrumbs ; roll the Clams in the crumbs, then dip them in the beaten eggs ; again roll them in crumbs, and when the fat is smoking hot, put them into it, and fry to a golden brown. Take them out with a skimmer, lay them on brown paper to drain off the fat, and serve hot. Fried Clams should be sent to table with a garnish of lemon

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