Take 1 1/2 pints clams from their liquid and chop fine. Beat 2 eggs. Sift:

1 3/4 c. flour
3 tsp. baking powder
1 tsp. salt

Add to eggs and clams. Then add 2 tablespoons melted fat and 1/2 cup clam liquor. Stir thoroughly. Drop batter by spoonfuls into hot fat, allowing space for fritters to rise and spread. Fry until golden brown, about 2 or 3 minutes on each side.