Clam Fritters

Place some fresh clams into one pan, and the liquor irom them into another.
Prepare a mixture of broken crackers and flour in equal quantities, and dip the
clams first into their own liquor and then into this, repeating this operation three
times ; finally dipping them into milk, and then again into the flour mixture. Have
prepared some boiling lard, drop in a few clams at a time, let them fry for about five
minutes ; then remove them with a skimmer, place them on a strainer, drain away the
fat, and they are ready to be served. The pan containing the lard should be so deep
that the clams will be covered when put in.