Tony’s Clam Cakes (1941)

Vittles

1 pt. ground clams
2 beaten eggs
2 tablespoons flour
Salt
Season highly with pepper

Fry in butter in skillet until brown. Turn and brown the other side.

Mind you, I am not saying a word against the special Clams on the Half-shell. Little Necks or Cherry-stones are irreproachable when they are eaten in this fashion.

Mind you, I am not saying a word against the special plates you serve ‘em on, against the fastidious cocktail-bowl that you’ve set in the middle of each plate, against that alluring cocktail sauce you have put into each bowl. I am not breathing a single syllable against your dressy little doilies, your dainty little silver forks. I merely say you’ll like your quahaugs more if you don’t get so — – formal.

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