Chop two dozen "long" clams fine; pepper and salt them. To make the batter, sift into a bowl twice, through a pint of flour, a level teaspoonful of Cleveland's baking powder, and a saltspoonful of salt. Beat two eggs light, add a cupful of milk and half as much clam liquor and pour this into a hole in the middle of the flour. When the deep cottolene in your frying-pan is hot, and not until then, add the clams to the batter, and drop it, by the spoonful, into the boiling fat. Turn each fritter as it browns upon the lower side.

You can make the clam batter into pancakes by frying it upon a griddle.

They are a nice breakfast dish.