Fried Clams

Ingredients

• 1 quart of clams
• 1 large egg
• cracker meal
• hot lard
• a quartered lemon
• curled parsley for garnish

Method

1. 1

   Remove the beard and string from the clams.

2. 2

   Place them in cold water.

3. 3

   When ready, dry between towels, dip in beaten egg mixed with a little water, then in cracker meal, and fry in hot lard like oysters.

4. 4

   Drain in a colander and serve with lemon and parsley.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 104. The excerpt below is the record exactly as published.

cracker meal and fry in hot lard the same as oysters. Drain in a colander. Serve piled along the middle of a large dish with a quartered lemon and curled parsley for garnish. Cost of material — Clams at $1,50 per 100 15c, eggs 4, cracker meal 2, lard to fry 4, lemon 2, table extras 3; 30 cents per dozen. Usual charge 50 cents. Note. — Soft shell clams on account of their large size and open shape when cooked as above make a large and plen- tiful dish, and a very popular one. One- third as many are sufficient for an ordinary breakfast dish for one person. The lard required is not all used but allowance has to be made for the damage as, after two or three fryings the lard remaining is unfit for further use. 343— Scallops. The small, soft, white shellfish bearing this name may be cooked in all the same ways as oysters and clams, but is gene- erally preferred breaded and fried. 344— Clam Chowder— Coney Island Style. The clam chowder so popular in the restaurants as a lunch dish is more of a stew than a soup, being thick with clama and potatoes; a large plate of it makes a hearty meal for a person. It is conse- quently unsuitable to serve as soup at hotel dinners. The Coney Island chow- der contains tomatoes and herb season- ings. Take 1 quart of clams

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