Shellfish
Select plump clams, dry them on a towel, roll in cracker crumbs, dip in egg, again in crumbs, and fry in hot fat; lay a sheet of paper in a colander and put the clams on this as fast as taken up; serve on a napkin.
Clam Fritters.
Either whole clams or chopped ones may be used. Prepare a fritter batter, stir in the clams, using considerable clam liquor in making the batter. If whole clams are used, the large ones are best, having one in each fritter; when chopped clams are used, the fritters may be made any size. Drain, and serve on a napkin.