HOMEMADE FRESH CLAM FRITTERS
Steps:
- Preheat your oil to 360°F Mix flour and seasonings together in a large bowl Add remaining ingredients and whisk together to form a batter Use a ladle to drop the batter into the pan (carefully, the oil is hot!) like pancakes, being sure that they're not too big Cook for 3 - 4 minutes (or until golden brown) on each side Remove to a paper towel-lined plate to drain excess oil and repeat until you use up all of the batter Serve warm
Nutrition Facts : Calories 219 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 85 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 19 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 Fritter, Sodium 930 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CLAM FRITTERS
My stepmother got this recipe from an 80-year-old woman back in the 1940's.
Provided by Christine Johnson
Categories Appetizers and Snacks Seafood
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Beat the egg and gradually beat in the flour. Slowly stir in the milk, clams, salt, pepper and onion. If desired, stir in the green pepper. With hands shape mixture into 2 inch diameter patties.
- In a medium skillet heat the oil over medium-high heat until hot. Fry the patties in the hot oil until golden brown. Place cooked fritters on paper towels to soak up any excess oil.
Nutrition Facts : Calories 346 calories, Carbohydrate 14.5 g, Cholesterol 53.4 mg, Fat 29.6 g, Fiber 0.6 g, Protein 6 g, SaturatedFat 4.4 g, Sodium 183.5 mg, Sugar 2.1 g
CLAM FRITTERS
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.
Provided by Taste of Home
Time 20m
Yield 14-16 fritters.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts :
CLAM FRITTERS
Steps:
- In a mixing bowl combine the crumbs, clams and pimiento. Season with some salt and pepper. Stir the yolks into the batter and moisten with enough milk to make a heavy batter.
- Whip the egg whites until stiff and fold them into the mixture. Drop the batter by spoonfuls onto a non-stick skillet and cook until browned on both sides. Serve over an arugula or sliced tomato salad.
CLAMS WITH QUINOA
Steps:
- Wash and vigorously scrub the littlenecks under cold running water. Place them on a tray, cover with a damp cloth, and set aside until ready to serve. Finely chop the shucked cherrystones and set them aside, refrigerate. Pour the clam liquor through a strainer lined with a double thickness of dampened cheesecloth. Add enough additional clam juice or water to make the liquid up to 5 1/2 cups. Set aside, refrigerate. Place the quinoa in a bowl and add enough cold water to cover by about 2 inches. Let soak for 5 minutes, then massage the grain between the palms of your hands for a moment. Strain through a fine strainer, rinse with cold running water, and repeat the soaking and rubbing process. Set the quinoa aside to drain.
- In a large casserole with a cover, preferably earthenware, heat the olive oil over medium-low heat. Add the onion and saute until it is totally translucent but not browned, about 8 minutes. Increase the heat to medium and add the garlic, chiles, bay leaf, cumin, and pepper. Stir over the heat for 2 minutes more, or until the aroma of the garlic is released. Add the tomato paste, chopped clams, and potatoes and stir together to mix. Pour in 4 1/2 cups of the reserved clam juice, bring up to a simmer and cook for 10 minutes. Stir in the quinoa and cook for 25 minutes more, stirring occasionally.
- While the quinoa is cooking, in another large saucepan reduce the white wine by half over medium heat. Add the garlic, salt, pepper flakes, julienned red pepper, and the remaining 1/2 cup clam juice and cook for 5 minutes, stirring occasionally. Add the littlenecks, cover the pan and reduce the heat to low, and cook for 10 to 15 minutes, or until the clams have barely opened, gently stirring the mixture once during the cooking time. Mound the quinoa mixture onto a large platter and spoon the littlenecks, with all of their juice and the peppers, over the top. Scatter the cilantro over and serve immediately.
CHERRYSTONE CLAM AND CORN FRITTERS
Provided by Pierre Franey
Categories appetizer
Time 25m
Yield about 18 fritters
Number Of Ingredients 11
Steps:
- Open the clams, and save both the juice and the clams. There should be about 2 cups of liquid and about 1 1/4 cups of clams. Put the clams on a flat surface and chop them until they are coarse-fine.
- Shuck the corn, and cut the kernels from the cob. There should be about 1 cup.
- Put the flour in a mixing bowl, and add the chopped clams, 3/4 cup of the reserved clam liquid (the rest may be discarded or put to another use), corn, egg yolks, tarragon, baking powder, salt, pepper and Tabasco.
- Blend well.
- Beat the whites until stiff, pour them over the batter, and fold them in.
- Heat 2 tablespoons of the oil in a skillet, and when it is quite hot, add about 1/4 cup of the batter at a time, keeping each fritter separated. Continue adding batter in this manner until the skillet is filled without crowding.
- Cook about 1 minute or slightly longer on one side or until the edges of the fritters start to brown. Turn and cook 1 minute or slightly longer on the other side. As the fritters are cooked, transfer them to sheets of absorbent paper towels. Continue making fritters until all the batter is used.
- Use about 2 additional tablespoons of oil for each batch of fritters. Serve the fritters with sweet red pepper sauce spooned over.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 169 milligrams, Sugar 0 grams, TransFat 0 grams
CLAM FRITTERS
This is a recipe for classic New England clam fritters prepared as conch fritters are in the Bahamas, with a low zip of jalapeno heat and a high one of lime juice. I serve them with my version of the ubiquitous mayo-ketchup sauce of the Lucayan archipelago. These fritters are terrific when prepared with freshly shucked clams, but if you don't want to open clams by hand, they are still excellent with lightly steamed ones. A deep cast-iron skillet placed over a gas grill allows you to fry the fritters outdoors if you like, reducing kitchen mess. Or if you don't wish to fry, you can treat the batter as if it were for pancakes. The flavor abides, if not the full crispiness.
Provided by Sam Sifton
Categories finger foods, appetizer
Time 1h
Yield 6 to 8 servings as an appetizer
Number Of Ingredients 18
Steps:
- Either open the clams by hand, reserving both the juice within them and the clams, or steam the clams until they just open, reserving both the broth and the clams. Put the clams on a cutting board, and chop them coarsely.
- Put the flour in a mixing bowl, and add to it the egg yolks, onion, red pepper, celery, garlic, jalapeño and clams, then mix to combine. Add the clam broth to the mixture, and stir until it is a thick batter running almost to loose.
- Make the sauce. Whisk together the ketchup, mayonnaise, hot sauce and lime juice in a medium-size bowl. Season to taste with salt and pepper. Add more mayonnaise, hot sauce or lime juice if desired.
- Beat the egg whites until stiff, then whisk the baking powder into the clam batter, and carefully fold the egg whites into it afterward.
- Heat enough oil to come up an inch or so on the sides of a large, deep frying pan until it is quite hot, approximately 350 degrees. Drop the batter by the tablespoon into the hot oil, making sure not to crowd the pan, and cook, turning once or twice, until the fritters are golden brown and crisp. Remove with a slotted spoon, and place on a warmed platter. Serve with the sauce on the side, with the scallions and wedges of lime.
Nutrition Facts : @context http, Calories 740, UnsaturatedFat 66 grams, Carbohydrate 9 grams, Fat 74 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 6 grams, Sodium 679 milligrams, Sugar 3 grams, TransFat 0 grams
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