Name: Clam Fritters
Cuisine: American
Ingredients: 5 large sand clams from their shells; 1 pint bowl of wheat flour into a basin; 10 eggs; 1 pint of sweet milk and nearly as much of their own liquor; 1 side is a delicate brown turn the other

Original Recipe

Take fifty small or twenty-five large sand clams from their shells; if large, cut each in two, lay them on a thickly-folded napkin; put a pint bowl of wheat flour into a basin, add to it three well-beaten eggs, half a pint of sweet milk and nearly as much of their own liquor; beat the batter until it is smooth and perfectly free from lumps, then stir in the clams. Put plenty of lard or beef fat into a thick-bottomed frying pan, let it become boiling hot; put in the batter by the spoonful; let them fry gently; when one side is a delicate brown turn the other.

5 large sand clams from their shells
1 pint bowl of wheat flour into a basin
10 eggs
1 pint of sweet milk and nearly as much of their own liquor
1 side is a delicate brown turn the other

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1

Take fifty small or twenty-five large sand clams from their shells; if large, cut each in two, lay them on a thickly-folded napkin; put a pint bowl of wheat flour into a basin, add to it three well-beaten eggs, half a pint of sweet milk and nearly as much of their own liquor; beat the batter until it is smooth and perfectly free from lumps, then stir in the clams.
2

Put plenty of lard or beef fat into a thick-bottomed frying pan, let it become boiling hot; put in the batter by the spoonful; let them fry gently; when one side is a delicate brown turn the other.

Original Recipe

Ingredients

Instructions