Clams may be stewed, panned or cooked in other ways like oysters. They are also good made into fritters.

Clam Fritters

3 eggs 1 cup flour

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.

Creamed Clams

2 dozen clams

1 tablespoon butter

1 tablespoon flour

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.