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1 pint clams
Salt, pepper, flour
1 slightly beaten egg
½ cup cracker crumbs
deep fat for frying
Pick over clams, removing shell piece. Dry clams. Sprinkle with salt, pepper and flour. Dip the eggs diluted with a little cold water. Roll in crumbs. Fry in deep, hot fat for 5 min. Drain on paper towels. Servers 3- 4.
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