Clam Fritters With Dilly Pesto Dip

READY IN: 40mins




  • Mix all dip ingredients in the order listed. Cover and refrigerate in a crockery or metal bowl.
  • It is best to refrigerate 4-6 hours. If you can't, cool at least an hour before serving.
  • In large mixing bowl, mix 2 cups flour, baking powder, baking soda, salt and powdered milk.
  • Add shortening and cut in with pastery cutter or two forks.
  • Mix in nutmeg and confectionary sugar. Mix well.
  • Add drained claims.
  • Measure reserved juice for 2 tblsps.claim juice.
  • Add to the mixture.
  • Slowly pour and mix warm water to the mixture and mix.
  • Dough will be sticky. If it isn't add a little more liquid carefully.
  • Sprinkle 2 tblsps flour on surface in a large circle.
  • Turn out sticky dough on floured surface.
  • Knead until dough is soft and smooth, not sticky. Sprinkle more flour if necessary.
  • on the surface when you kneading or a little flour on the dough.
  • Form into 2 inch balls. Place on a lightly floured dish. Form the balls all at once.
  • Heat oil to 375* in fry pan or if you have a deep fryer heatto 375* for the oil required for that appliance.
  • When oil is ready, flatten each ball to 5 to 6 inches and slide the flatten disk into the oil. Fry on one side.
  • about 2 minutes, then flip over to cook the other side. It will not take quite as long.
  • Drain on paper towels. Keep Warm. Or, reheat when ready to serve.