Fried Soft Clams, Sauce Tartar
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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 The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 188. The excerpt below is the record exactly as published.
Fried soft clams, sauce Tartar. Take the bellies of one dozen soft clams and roll in flour, then in beaten eggs, and finally in fresh bread crumbs. Fry in swimming hot lard or butter. Season with salt, place on a platter, on a napkin ; and garnish with fried parsley and quartered lemons. Serve Tartar sauce
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