Clam Fritters

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If it's wrong to eat Clam fritters cold out of the fridge, for breakfast, than I don't want to be right ! I made these wonderful, crispy , fluffy, fritters yesterday, in the afternoon. Oh my goodness why have I not made these before ? They are lovely with a little lemon juice, and served with a salad. Hope you give them a try !









1 cup flour
1 tsp. baking soda
2 tsp. baking powder
2 eggs
1 tbsp. lemon juice
1⁄3 cup clam juice (reserved from clams)(or water)
1⁄4 cup milk
1 tbsp. melted butter
Pinch cayenne
2 tbsp. finely chopped fresh parsley
2 1//2 cups clams, coarsely chopped (canned,or fresh, or frozen)
Salt and freshly ground black pepper
Vegetable oil


1. Sift together flour, baking soda, and baking powder in a mixing bowl. Whisk in eggs, lemon juice, clam juice, milk, butter, and cayenne, whisking until batter is smooth. Add parsley and clams, then season with salt and pepper. Mix well.
2. Add vegetable oil to a heavy skillet, to a depth of 1⁄8", and heat over medium heat. When the oil is hot but not smoking, spoon about 2 tbsp. of clam batter for each fritter into the hot oil. (Work in batches and avoid crowding the pan.) Fry until golden on one side, then turn fritters and continue frying about 2 minutes more. Drain on paper towels. Season to taste with salt and pepper.


recipe source

 xo, Diana

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