1 quart clams (shelled)
1/2 cup clam juice
1 cup fine cracker crumbs
2 eggs (beaten)
Drain clams, save half of the juice. Grind clams. Place clams in dish and add clam
juice, plus enough cracker crumbs to absorb moisture. Allow to stand for 10 minutes;
add the eggs.
Shape mixture into croquettes. Drop into deep oil and fry to a golden brown.
