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Clam Fritters

Clam fritters perfectly fried are delicious. Chop fine twenty-five freshly opened clams. Measure out two cupfuls of flour, sift the flour three times with an amount of soda the size of a large pea. Stir a cup of clam juice into the flour, then add the chopped clams, and finally put in a dash of pepper and two eggs. Beat the batter vigorously. When it is even and light melt two spoonfuls of butter in a hot frying pan and drop in large spoonfuls of the mixture, making fritters that barely touch each other when they spread. Cut them separate and turn them. They should be a rich golden brown on both sides. Serve them at once. Some persons prefer more clams to the batter given.