How To Make Clam Fritters

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Written by Dixie

Introduction: These clam fritters are little balls of yummy cakes fried in hot vegetable oil and served with tartar sauce or chili sauce. This is a great way to eat clams. My family loves seafood so these are a regular in our house. Don't expect these fritters to be like the round fritters you get at a restaurant, they are by far better. Enjoy!!

You Will Need:

1 cup all purpose flour

1 1/2 teaspoons baking powder

1 teaspoon sugar

1/4 teaspoon salt

2 dozen hard-shell clams, shucked (or) canned clams that yield 1 1/4 cups when chopped

2 eggs

1 teaspoon grated onion

salad oil

2 medium bowls

12 inch skillet

Fork

Instructions:

Step 1. In first bowl, combine flour with baking powder, sugar and salt.

Step 2. Drain clams, reserving 1/2 cup liquid; coarsely chop clams (should yield about 1 1/4 cups).

Step 3. In second bowl, combine clams, eggs, onion and reserved clam liquid; with fork, beat just until mixed. Stir clam mixture into flour mixture just until mixed.

Step 4. In skillet, over medium heat, in 1 tablespoon hot vegetable oil, drop some clam mixture by tablespoonfuls; cook several fritters at a time until golden on both sides, turning once. Place on warm platter and keep warm while cooking remaining fritters; add more oil to skillet as needed. Serves 4.

Tip: Clam fritters should not be round and smooth, but odd-shaped with lots of crispy peaks.

Warning: The main secret to making the perfect clam fritters is do not over stir the batter too much. Stirring and beating release the air from the batter which makes them turn into solid, heavy dough balls. The less you mix, the better.

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