Clam Fritters+

12 clams, minced fine. 1 pint of milk. 3 eggs.

Add the liquor from the clams to the milk ; beat up the eggs and put to this, with salt and pepper, and flour enough for thin batter; lastly, the chopped clams. Fry in hot lard, trying a little first to see that fat and batter are right. A tablespoonful will make a fritter of moderate size. Or, you can dip the whole clams in batter and cook in like manner. Fry quickly, or they are apt to be too greasy.

Clam Chowder+

Fry five or six slices of fat pork crisp, and chop to pieces. Sprinkle some of these in the bottom of a pot; lay upon them a stratum of clams ; sprinkle with cayenne or black pepper and salt, and scatter bits of butter profusely over all; next, have a layer of chopped onions, then one of small crackers, split and moistened with warm milk. On these pour a little of the fat left in the pan after the pork is fried, and then comes a new round of pork, clams, onion, etc. Proceed in this order until the pot is nearly full, when cover with water, and stew slowly - the pot closely covered - for three-quarters of an hour. Drain off all the liquor that will flow freely, and, when you have turned the chowder into the tureen, return the gravy to the pot. Thicken with flour, or, better still, pounded crackers; add a glass of wine, some catsup, and spiced sauce; boil up, and pour over the contents of the tureen. Send around walnut or butternut pickles with it.