12 clams, minced fine.
1 pint of milk.
3 eggs.
Add the liquor from the clams to the milk; beat up the eggs and put to
this, with salt and pepper, and flour enough for thin batter; lastly,
the chopped clams. Fry in hot lard, trying a little first to see that
fat and batter are right. A tablespoonful will make a fritter of
moderate size. Or, you can dip the whole clams in batter and cook in
like manner. Fry quickly, or they are apt to be too greasy.