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Fried Soft Clams

Procure thirty-six good-sized, fine, fresh, soft clams, without the shells. Discard all stringy and sandy parts, keeping nothing but the perfect bodies. Place them on a plate; season with a teaspoon salt, half teaspoon paprika; mix well in the seasoning, lightly roll I flour, then dip lightly in beaten egg and lastly in bread crumbs. Plunge in boiling fat and fry for five minutes. Lift up with a skimmer, thoroughly drain, sprinkle a teaspoon salt over them evenly. Dress on a hot dish; arrange six thin slices boiled bacon over them, decorate the dish with six quarters of lemon and serve.