saltine crackers, crushed
1Mix the clams and the cracker crumbs together. If you don't have fresh chopped clams available in your area, you can used canned clams to equal one pint.
2Add eggs, one at a time and mix well.
3Let stand for a few minutes so the crumbs absorb the liquid. The mixute should hold together and be moist.
4Fry in butter in a frypan, by dropping in large spoonfuls. Press down with the back of a spoon to make the cakes about 3/4 of an inch thick.
5Turn the cake over when brown on the bottom and brown the other side. Put them on paper towels and service with ketchup and tarter sauce.