3 eggs 1 cup flour
½ cup milk 25 clams
Beat the eggs; add the flour gradually with the milk, beating until perfectly smooth. Chop the clams; drain off the juice; stir them into the batter; mix thoroughly and drop into boiling hot fat.
2 dozen clams
1 tablespoon butter
1 tablespoon flour
½ cup clam juice 1/2 cup rich cream Salt and paprika
Chop the clams fine. Melt the butter and cook the flour in it; add the clams and juice; simmer for ten minutes and add the cream. Bring to a boil; season and serve with thin slices of buttered toast.