Читать книгу Marion Harland's Complete Cook Book - Marion Harland - Страница 193

Drain the clams and dry them by laying them on a soft napkin. Season with a dust of paprika. Beat two eggs light in a soup-plate and have ready in another deep plate an abundance of cracker crumbs. Dip each clam in the egg, and then in the crumbs, until thoroughly coated. Lay side by side on a large platter and set in a cold place for an hour. Fry in deep, boiling cottolene or other fat to a golden brown, drain in a colander, then transfer to a hot platter. Garnish with slices of lemon and sprigs of parsley.