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Oyster or Clam Fritters


Chop twenty-five clams or oysters fine, and mix them with a batter made as follows:


  • 1 pint of flour
  • 1 heaping teaspoonful of baking-powder
  • 1/2 teaspoonful of salt
  • 1 large cup of milk
  • 2 eggs well beaten


Sift baking-powder and salt into flour. Stir eggs and milk together; add the flour slowly; and, last, the clams or oysters. Drop by spoonfuls into boiling lard. Fry to a golden brown, and serve at once; or they may be fried like pancakes in a little hot fat. Whole clams or oysters may be used instead of chopped ones, and fried singly.


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The Easiest Way in Housekeeping and Cooking (1903).

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