Fried Clams
Ingredients
Directions
Drain the clams well from their liquid.
Dip the clams in finely rolled crackers.
Fry the clams in hot lard until golden brown.
Serve very hot.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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