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

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4. Take a handful of clams and hold over bowl to let excess liquid drip off. Toss clams in flour mixture, turning to coat thoroughly. One by one, drop them into hot fat, adjusting heat to keep temperature fairly constant. Let clams fry for about 1 1/2 minutes, or until they are crisp and golden.

This is a recipe handed down from my grandmother Helen Simonson. Over the years I have made my own contribution to this as well. When I married a Maryland man, I was introduced to OLD BAY seasoning. This adds a zest to the broth and the clams. I have been cooking clams the way for the past 40 years

Sift together flour, baking powder, salt and pepper. Drain clam broth into a 1 cup measuring cup; add enough milk to make 3/4 cup. Add broth mixture to beaten eggs; stir into sifted flour mixture and beat well. Add clams and melted butter or margarine. Drop by spoonfuls into deep fat heated to

Fried clams recipe, Essex style, from a 1940s Boston fish house recipe book.