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HENRY CHAPMAN'S CLAM FRITTERS 1 qt. shucked clams (drained) 4 Tbsp. flour 2 eggs (beaten) 1/4 tsp. black pepper Grind clams coarsely. Add flour and pepper. Beat eggs well and add to clams. Fry in griddle/pan with vegetable oil (just enough to cover the bottom). When oil is hot, spoon in mixture, turning when fritter is set and dry looking. (Fritter should be the size of an average pancake.) Drain on brown paper in warming oven until all are cooked. CLAM PIE (From the 1965 East Hampton Town "70th Anniversary" Cookbook, Submitted by Mrs. Frank Dayton) Cut up 2 cups clams, 1 medium onion (chopped) and dice 1 small potato. Beat 1 egg and add, with 1/4 cup cream, 1 Melted butter, 3/4 tsp. poultry seasoning, and pepper to taste. Pour into lined pie plate, cover with top crust, and bake in 400° oven 20 to 25 minutes. (Ed. Comments): If you don't have a "chopper", cutting up (dicing) the ingredients by hand will do nicely. We take "lined pie plate" to mean a pie plate with a bottom crust. There are two schools of thought on clam pie - one-cruster and double-cruster - but a double crust is often tastiest, and neater, too. You can also use either hard or soft-shell clams, or a mixture of the two. Most modern clam pies use hard.