- 1 egg, separated
- ½ cup milk
- ¼ teaspoon salt
- 1 tablespoon melted butter
- ½ cup sifted all-purpose flour
- 1 pint shucked raw Maine clams
Separate egg; beat egg white until stiff. Add milk, salt, and melted butter to the egg yolk and beat together. Add sifted flour and stir. Fold in the stiffly beaten egg white.
Drain clams and dip each clam into batter and fry in deep fat at 375°F until golden brown.
Drain on absorbent paper.
From Cooking Down East by Marjorie Standish