As Oysters make a very desirable dish when fried in deep fat, so clams may be treated in this way, too. Remove the desired number of clams from the shells, wash them thoroughly, and dry them on a clean towel. Dip them into beaten egg, and finally into the crumbs. Fry in deep fat until they are a golden brown. Serve with slices of lemon.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)