Clam Fritters

8 ingredients
3 steps

Ingredients

  • 1 pint quahogs, freshly dug shucked, cleaned and chopped fine or 1 pint soft-shelled clam
  • 1 1/3 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup clam juice, from drained clams
  • 2 eggs, slightly beaten
  • oil (for frying)

Directions

  1. 1
    Drain clams, reserving the juice. Coarsely chop clams (I run them through the grinder).
  2. 2
    Sift together flour, baking powder, salt and pepper. Stir into chopped clams with combined clam juice and eggs.
  3. 3
    Drop by tablespoonfuls into a little hot fat or salad oil in skillet (I use a deep-fat fryer) and fry until golden brown on both sides. Drain on paper towels.

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