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Clam Fritters Recipe

Clam Fritters Recipe

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. YIELD:7 servings


  • 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


  • 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.

Reviews for Clam Fritters

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Appy_Girl User ID: 1132413 264139
Reviewed Mar. 31, 2017

"Clams would be awesome But Don't stop there. I omitted the clams and used Chopped Asparagus. I added some minced garlic and Parm cheese to the mix. I did not add any extra liquid. I only used the Milk. Light and fluffy and crispy on the outside. Next time I will use Shrimp.

Branch out and use other ingredients. I bet chicken strips would be yummy too *
Taste of Home Volunteer Field Editor."

Charlie User ID: 8962645 260707
Reviewed Feb. 2, 2017

"Overall I thought the taste was good so I gave this recipe 5 stars. However I prefer a little more spice so next I will not make as is but add my own twist by adding either cilantro or maybe some bay seasoning....I did use 2 cans of clams and also will omit the milk and just add more clam onions and/or green pepper would make this recipe just that much more...lots of different things to add and I will experiment with the basic recipe."

Mrsatj User ID: 1860234 248480
Reviewed May. 22, 2016

"Made this recipe and only adjustment made was to add1 tsp. minced garlic and 2 small cans of clams.

Absolutely wonderful!"

cinders8888 User ID: 8298737 223086
Reviewed Mar. 18, 2015

"Just made these and they are so light and fluffy! I did tweak the recipe a bit by adding granulated garlic and dill to the dry mixture and a bit of sour cream to the wet. I also used razor clams. I'm going to make up some more and add some paprika. I suppose you can play with seasoning but the basic recipe is da bomb!!"

Sheepsleeps User ID: 8266765 220996
Reviewed Feb. 20, 2015

"Really good. I used green onions instead and added some garlic and onion powder. Made a Sriracha tartar sauce. Hubby gobbled right down!"

kar52 User ID: 1298672 44232
Reviewed Sep. 2, 2013

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

jmkasprak User ID: 2880256 39200
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."

Summy User ID: 1386846 18672
Reviewed May. 5, 2010

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

lightedway User ID: 4228023 13710
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

kcheyoreo User ID: 4629764 43143
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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