36. Stewed Clams

Wash the clams, put them in a pot and cover them closely; set them near the fire, and as soon as they begin to open take them out of the shell; drain them, and to a pint of clams add half a pint of water, one ounce of butter rolled in flour, cayenne pepper and salt to the taste; let them stew ten minutes. Just before they are to be dished add one gill of cream.

37. Clam Fritters

Wash your clam shells, put them in a pot with the water only which adheres to them, cover the pot closely, and as soon as they open take them out of the shell. Take out the hard part and cut the remainder in half, and season them with pepper and salt; beat the yelks of four eggs very light, add to them a pint of milk, a little salt, and flour enough to form a batter; whisk the whites very dry and add them at the last. Have ready a pan of hot lard, put in a spoonful of the batter, lay on the top two or three pieces of the clams, then cover them with a little more of the batter. Fry them on both sides and serve them hot.

The small sand clams are the best kind.

38. Fried Clams

. Wash your clams before they are opened; place them in a vessel without any water. Cover the vessel closely and as soon as they open their mouths take them out of the shell. Dry them in a napkin, season them with cayenne pepper and salt if necessary, and fry them in butter. Or, they may be fried in egg and bread crumbs as oysters.