Fried Soft Clams
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Serve with lemon or pickles.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 134. The excerpt below is the record exactly as published.
FRIED SOFT CLAMS. Wash a bunch or pint of soft clams 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, over the fire, a dish of beaten raw eggs, and a platter of cracker-dust or bread-crumbs
Cook this with the app: pantry check, scaling, and the assistant.