- 2/3 cup King Arthur Unbleached 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
- 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.
- 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.
Reviews for Clam Fritters(5)
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kcheyoreo why don't you post your recipe of clam fritters so we can try them??
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.
I am so excited to try this recipe! Finally, a fun new way to eat clams!
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.