38 EDIBLE BRITISH MOLI/USCA. 



Clam Fritters. — One and a half pints of milk; one 

 and a quarter pounds of flour; four eggs, whites and 

 yolks beaten separately; whites stirred in lightly at 

 the last ; the clams must be chopped small; mix well, 

 aud drop with a spoon into hot lard, and fry brown.* 



Scalloped Clams. — Chop the clams fine, and season 

 with pepper and salt. Cayenne pepper is thought to 

 give a finer flavour than black or white, but to some 

 palates it is insufferable. Mix in another dish, some 

 powdered cracker, moistened first with warm milk, 

 then with the clam liquor, a beaten egg or two, and 

 some melted butter. Stir in with this the chopped 

 clams. Wash as many clam-shells as the mixture will 

 fill, wipe and butter them; fill, heaping up and smooth- 

 ing over with a silver knife or teaspoon, range in rows 

 in your baking-pan, and cook until nicely browned. 

 Or, if you do not care to be troubled with the shells, 

 bake in patty-pans, sending to table hot in the tins, as 

 you would in the scallop-shells.f 



Clam Chowder. — Fry five or six slices of fat pork 

 crisp, and chop to pieces. Sprinkle some of these in 

 the bottom of a pot; lay upon them a stratum of 

 clams ; sprinkle with cayenne or black pepper and 

 salt, and scatter bits of butter profusely over all ; next, 

 have a layer of chopped onions, then one of small 

 crackers, split and moistened with warm milk. On 

 these pour a little of the fat left in the pan after the 

 pork is fried, and then comes a new round of pork, 

 clams, onions, &c. Proceed in this order until the pot 

 is nearly full, then cover with water, and stew slowly 



• ' Every Day's Need.' 



f 'Common Sense in the Household,' by Marion Harlaud. 



