Clam Fritters (Whole Clams) Recipe ingredients

To prepare this Clam Fritters (Whole Clams) Recipe, first steam the clams until tender, dust them with salt and pepper, roll in the batter, and fry in deep, hot fat until a delicate brown. Drain on brown paper in a hot oven, and serve as hot and as soon as possible.

Clam Fritters (Chopped Clams)

Chop the clams, first cutting off the black beard with scissors; season with salt and pepper and a few drops of lemon juice, mix them into the batter, and drop by spoonfuls into hot fat and fry until nicely browned, or drop them on a well-buttered griddle and saute, turning as soon as the under side is browned, adding a little butter, if necessary, when turning them.