Clam Fritters Recipe

Take 50 small or 25 big sand clams from their shells; if big, slice each in two, place them on a thickly folded napkin; put a pint bowl of wheat flour into a basin, add to it three soundly beaten eggs, ½ a pint of sweet milk and almost as much of their own liquor; beat the batter until it is smooth and perfectly free from lumps, then stir in the clams. Put plenty of lard or beef fat into a thick bottomed frying pan, let it become boiling hot; add the batter by the spoonful; allow them to fry gently; when one side is a delicate brown turn the other.