Chopped clams are folded into a light batter with flour, eggs, and a touch of parsley, then pan-fried to a golden, crackly crust. The centers stay tender and juicy, with the clam’s sea-salt sweetness shining through. Serve with lemon wedges and a dollop of tartar sauce or a mellow aioli for a timeless seaside treat.
Clams Fritters
12-15
fritters15
minutes10
minutesKeep the screen of your device on
Ingredients
1 cup chopped clams (fresh or 1-2 cans, drained, with juice reserved)
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp black pepper
1 large egg (beaten),
1/4 to 1/2 cup milk
Vegetable or canola oil (for 1-2 inches in the pan)
- Flavor Boosters (Optional):
2 tbsp minced onion
1 tbsp parsley
1/4 tsp garlic powder
dash cayenne pepper
Directions
- Whisk together the dry ingredients (flour, baking powder, salt, pepper). In a separate bowl, combine the egg, milk, and 2-3 tablespoons of the reserved clam juice. Pour the wet ingredients into the dry, stirring until just combined.
- Gently fold in the chopped clams and any optional aromatics. Drop by rounded tablespoons into 1-2 inches of oil heated to 350°F-375°F.
- Fry for 2-3 minutes per side until deep golden brown. Drain on paper towels and serve immediately with tartar sauce and lemon wedges.
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