Note 137 — INDEX
Reading edition
No. 137. Fried Clams.—Select good, plump clams, dry them on a towel, roll in cracker crumbs, dip in egg, again in crumbs, and fry in hot fat; lay a sheet of paper in a colander and put the clams on this as fast as taken up; serve them on a napkin on a hot platter. The paper will prevent them from being greasy when sent to the table.