Fried Soft Clams

Thoroughly wash one bunch or one pint of soft clams taken out of their shells
in cold water to free them from sand and lay them separately on a towel to dry
;
have ready a frying kettle about half full of fat and place this over the fire. While
the fat is heating, prepare a dish of beaten raw eggs and a platter full of breadcrumbs
or cracker dust; roll the clams in the crumbs, then dip them in the beaten
eggs ; roll them once more in crumbs, and when the fat is smoking hot, place them
in it and fry to a golden brown. Take them out with a skimmer, lay them on brown
paper to drain off the fat and serve hot. They may be sent to the table with a garnish
of lemon cut in quarters or a dish of sliced fresh or pickled cabbage.