Clam Fritters

"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!"
 
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photo by Julie Bs Hive photo by Julie Bs Hive
photo by Julie Bs Hive
Ready In:
40mins
Ingredients:
8
Serves:
5-6
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ingredients

  • 1 pint quahogs, freshly dug shucked, cleaned and chopped fine or 1 pint soft-shelled clam
  • 1 13 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 34 teaspoon salt
  • 18 teaspoon pepper
  • 12 cup clam juice, from drained clams
  • 2 eggs, slightly beaten
  • oil (for frying)
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directions

  • 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.

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Reviews

  1. 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!!
     
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