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Clam Fritters Recipe
Clam Fritters Recipe photo by Taste of Home

Clam Fritters Recipe

Publisher Photo
We had clam fritters every time we went to Rhode Island. I looked for a recipe and finally found this one. Now we have them whenever we want.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:7 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 7 servings

Ingredients

  • 2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (6-1/2 ounces) minced clams
  • 1 egg
  • 3 tablespoons milk
  • 1/3 cup diced onion
  • Oil for deep-fat frying
  • Tartar sauce and/or lemon wedges, optional

Directions

  1. In a bowl, combine the flour, baking powder, salt and pepper; set aside. Drain clams, reserving 2 tablespoons juice; set clams aside. In a small bowl, beat the egg, milk and reserved clam juice; stir into dry ingredients just until moistened. Add the clams and onion.
  2. In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls into oil. Fry for 2-3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve fritters with tartar sauce and/or lemon wedges if desired. Yield: 14-16 fritters.
Originally published as Clam Fritters in Country April/May 1997, p49

Reviews for Clam Fritters

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 2, 2013

kcheyoreo why don't you post your recipe of clam fritters so we can try them??

MY REVIEW
Reviewed Aug. 27, 2011

We thought these lacked flavor, and I'm sure I followed the recipe exactly. The consistency was good, and they fried up nicely, but they definitely needed to be dipped in tartar sauce.

MY REVIEW
Reviewed May. 5, 2010

I am so excited to try this recipe! Finally, a fun new way to eat clams!

MY REVIEW
Reviewed Feb. 17, 2010
These fritters are tasty and easy to make. We won't be waiting for the fair to come to have these babies. They are light and crispy on the outside and chewy good on the inside. I love the onions in this recipe. I did however chop them much, much smaller than diced. Have made them many times now. My husband loves them. See them pictured on my page
MY REVIEW
Reviewed Jan. 21, 2010

i saw this recipe in an new england cookbook. the recipe came from rhode island. this person cut down the recipe and used canned chopped clams instead of hard shelled clams. this person included onion which the other recipe doesn't. the original new england clam fritters do not call for onions. i am from new england and this is good but i will stick to the original rhode island recipe without the onions.

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