Clam Fritters

Recipe by Julie Bs Hive
READY IN: 40mins
SERVES: 5-6
UNITS: US

INGREDIENTS

Nutrition
  • 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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