Clams may be cooked and served in all ways like oysters.

Steamed Clams

Wash and scrub clam shells; place in kettle; add water, allowing one half cup of water for each peck of clams. Cover kettle and cook until shells open. Serve hot with melted butter.

Kettle should be removed from the range as soon as shells open, otherwise clams will be overcooked.

Clam Fritters

2 egg yolks well beaten.

½ cup milk.

1 tablespoon olive oil.

⅛ cup flour.

Salt, pepper, cayenne.

2 egg whites stiffly beaten.

1 tablespoon lemon juice.

Combine ingredients in order given; let stand ten minutes. Remove clams from shell, cut off heads, cover with batter, and fry until golden brown in hot fat. Drain on brown paper. As clams contain so much water, only a few should be put into the fat at once.

Oysters in batter may be prepared in the same way as Clam Fritters.