Note 139 — INDEX
Reading edition
No. 139. Clam Fritters.—Either whole clams or chopped may be used. Prepare a good batter, stir in the clams, using considerable clam liquor in making the batter. If whole clams are used the large ones are the best, having one in each fritter; when the chopped clams are used the fritters may be made any size to suit. Drain and serve on a napkin. Parboil the clams before opening.