This section is from the book "The Institute Cook Book", by Helen Cramp. Also available from Amazon: The Institute Cook Book.
Clams may be stewed, panned or cooked in other ways like oysters. They are also good made into fritters.
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.
 
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