Prep 20 mins
Cook 20 mins
We dig up our own quahogs at a local beach - Ferry Beach, Maine - my son-in-law brings in just-caught lobsters from his boat-we pick up fresh corn at a farmers market -scrub a few potatoes and we're on our way to a good fish fry!
- 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)
- Drain clams, reserving the juice. Coarsely chop clams (I run them through the grinder).
- Sift together flour, baking powder, salt and pepper. Stir into chopped clams with combined clam juice and eggs.
- 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.
Being a new englander with roots to the mayflower, now in ny, for 45 years, this is how I make them. A lincoln park ma.Original. Just add salt and malt vinager after they are cooked!! If you've neved had these before they may seem bland. This is true new england taste!!