Fish House Recipes, 1940s

Fried Clam Recipe, Essex Style

Open one dozen soft clams, roll them in cracker meal, afterwards in beaten eggs, and then bread crumbs. Fry for two minutes in hot frying fat to a fine color. Dress on a folded napkin and garnish with whole parsley and two quarters of a lemon. Serve some tomato sauce on the side.

Related Recipes
New England Clam Chowder
Steamed Clams, Ipswich Style
New England Clambake

The Clam Species

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