Make a batter of two well-beaten eggs, to a pint of milk and a gill of the liquor from the clams, with a pint bowl of wheat flour; beat it until it is smooth and perfectly free from lumps; then stir into it fifty small sand clams, or twenty-five large ones, chopped small; have a frying-pan, put into it a teacup of lard or beef fat; make it boiling hot, put in the batter half an inch deep, and set the pan over a gentle heat until one side is a fine brown; pass a knife-blade round the edges and under it occasionally to loosen it from the pan; then turn the other side. When both are done, turn it into a dish. This quantity of batter will make several omlets.‡

Clam Pot Pie

Put two pounds of wheat flour into a bowl; make a hollow in the centre of it; put into it a teaspoonful of salt, and a pint of buttermilk or sour milk; measure a small teaspoonful of dry saleratus (volatile salts), mix it with a little hot water; when all is dissolved, and a little cooled, add to it the sour milk or buttermilk, then proceed to make it into a soft dough with as much cold water as may be necessary; dip your hands in dry flour to prevent the dough from sticking to them. Rub over the sides of an iron dinner-pot with a bit of butter, and line the sides only with the paste made in the hands, not more than half an inch thick, press it closely against the pot, then put in fifty large clams, a quarter of a pound of sweet butter cut small, a small teaspoonful of ground pepper strewed over, and half a nutmeg, grated, if liked; dredge wheat flour over, until it looks white; put of clam juice and water sufficient to nearly reach the top of the paste; lay skewers across, roll out a crust for the top, and whatever paste remains, cut into small squares, and drop in before putting on the crust; cut a slit in the centre, cover the pot close and set it over a gentle fire for one hour; then take it up and serve as soon as done. The crust becomes heavy by standing. This is a dish much liked by those who are fond of clams. The paste directed in this recipe is delicate and far more healthful than any other.*

* Mrs. Crowen.

† Ibid.

‡ Ibid.