Fried Clams
Wash soft clams and drain them upon a soft cloth, wiping dry; then, dip each clam first in beaten egg and next in bread crumbs, and again in the egg and crumbs if much breading is liked. One dipping, however, is generally sufficient. Have a frying-pan containing hot fat an inch deep ready for the frying. Test the fat by dropping in a bit of crumb; it should color to a golden hue at once. Lay the clams in the fat one at a time but as quickly as possible and cook them on both sides until brown-not longer than five minutes, however, as this delicate shell-fish, like the oyster, requires but little cooking. Care must be taken that the fat is not too hot, else the clams will burst and not be as fine as they should. Cover the pan in cooking, leaving an open space at one side to allow the escape of steam. Serve very hot.