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Clam Fritters

Put into an earthen dish three spoonfuls of flour, a tablespoonful of yeast powder and two whole eggs; mix this with a little clam juice. Mince a pint of clams, and mix this with nice sweet butter. Put two or three spoonfuls of lard into a shallow frying pan ; when very hot drop your mixture therein by spoonfuls to fry; turn them over after three or four minutes; let them fry a moment longer; then take them out, and after draining them on a cloth, serve. Clam fritters should not be cooked in large masses.