To Fry Soft Shell Clams
From The housekeeper's companion, 1883
Fried clams are very excellent when done properly.
Presented as published in 1883. 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 housekeeper's companion (1883), page 83. The excerpt below is the record exactly as published.
To Fry Soft Shell Clams. — Get them frpm the shell, as they are very troublesome to clean; wash them in plenty of water, and lay them on a thickly folded napkin to dry out the water; then roll a few at a time in wheat flour, until they will take up no more; have a thick bottomed frying pan one-third full of boiling hot lard, and salted (in proportion, a tablespoon- ful of salt to a pound of lard
Cook this with the app: pantry check, scaling, and the assistant.