Clam Fritters (whole Clams) Recipe

Instructions

1. Steam the clams until tender, dust them with salt and pepper, roll in the batter, and fry in deep, hot fat until a delicate brown.
2. Drain on brown paper in a hot oven, and serve as hot and as soon as possible.
3. Clam Fritters (Chopped Clams)
4. Chop the clams, first cutting off the black beard with scissors; season with salt and pepper and a few drops of lemon juice, mix them into the batter, and drop by spoonfuls into hot fat and fry until nicely browned, or drop them on a well-buttered griddle and saute, turning as soon as the under side is browned, adding a little butter, if necessary, when turning them.

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