Eastern Shore of Virginia Recipes
Recipe provided by Marian Thorowgood
The following Clam Fritters recipe is a handwritten one from my mother, Elizabeth Dukes, that I have used for more than 40 years (when I could find clams like ES seaside ones).
Approximately 20 clams - reserve liquid and use only a part of it if too salty.
Cut clams with scissors or preferably with hamburger knife on grinder.
Slightly beat 2 eggs and mix with flour (approx. 1 cup), clams, and liquid to form medium batter.
Fry in hot vegetable oil--one or two tablespoons for each fritter.
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