From a Pennsylvania 1920 newspaper-

Clam Fritters – 1920 Pennsylvania Recipe

Little Neck clams (Wikipedia)

Clam Fritters

• 1 pint of clams
• 2 eggs
• ¼ cupful cornstarch
• ½ cupful of flour
• ½ teaspoonful of salt
• 1/8 teaspoonful of pepper

Drain the clams after cleansing them; chop, add the eggs, well beaten, and stir in the cornstarch and seasoning. Mix well and drop by spoonfuls in hot fat. Fritters, like croquettes, should be placed on light brown paper to drain.

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