Fried Soft Clams

Fried soft clams may be rolled in either breadcrumbs or cracker dust before frying.

Thoroughly wash one bunch or one pint of soft clams taken out of their shells in cold water to free them from sand and lay them separately on a towel to dry; have ready a frying kettle about half full of fat and place this over the fire. While the fat is heating, prepare a dish of beaten raw eggs and a platter full of breadcrumbs or cracker dust; roll the clams in the crumbs, then dip them in the beaten eggs; roll them once more in crumbs, and when the fat is smoking hot, place them in it and fry to a golden brown. Take them out with a skimmer, lay them on brown paper to drain off the fat and serve hot. They may be sent to the table with a garnish of lemon cut in quarters or a dish of sliced fresh or pickled cabbage.