1 pint chopped canned clams, drained, but reserve juice
2 cups cracker crumbs
1/4 teaspoon Shaker Fines Herbs
Mix clams and crumbs together. Add eggs one at a time and mix well. Refrigerate for 1 hour before frying. Fry in butter or margarine. Drop large tablespoons into the hot butter. Fry on one side until brown, then turn and brown on the other side. If using saltine crackers do not add salt, otherwise salt may be added. If the mixture seems stiff, add in some of the liquid from the clams.