Fried Soft Clams

Ingredients

• one bunch or one pint of soft clams
• a towel
• a dish of beaten raw eggs
• a platter full of bread-crumbs or cracker dust
• a garnish of lemon cut in quarters
• a dish of sliced fresh or pickled cabbage

Method

1. 1

   Wash clams in cold water, dry on a towel.

2. 2

   Prepare frying kettle with fat.

3. 3

   Roll clams in crumbs, dip in beaten eggs, roll in crumbs again.

4. 4

   Fry in hot fat until golden brown, drain on paper, serve hot with lemon and cabbage.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 35. The excerpt below is the record exactly as published.

Fried Soft Clams. Thoroughly wash one bunch or one pint of soft clams taken out of their shells in cold water to free them from sand and lay them separately on a towel to dry ; have ready a frying kettle about half full of fat and place this over the fire. While the fat is heating, prepare a dish of beaten raw eggs and a platter full of bread- crumbs or cracker dust ; roll the clams in the crumbs, then dip them in the beaten eggs ; roll them once more in crumbs, and when the fat is smoking hot, place them in 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. They may be sent to the table with a gar- nish of lemon cut in quarters or a dish of sliced fresh or pickled cabbage

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