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 :
BRISSIN CLAM FRITTERS
Provided by Guy Fieri
Time 1h
Yield 10 to 15 fritters
Number Of Ingredients 35
Steps:
- For the clams: In a large pot over high heat, add the oil and when hot, add the thyme, jalapeno, garlic, and lemon. Cook for 1 minute, and then add the white wine, red chile flakes, and butter. Bring this mixture to a boil and then add the clams. Cover and reduce heat to medium-low and steam for 10 to 15 minutes. Remove the clams and strain over a bowl, reserving the cooking liquid. When clams are cool enough to handle, remove from their shells and chop.
- Guy's tip: If using canned baby clams, build the clam liquid the same as above and then add the baby clams and 1/3 cup of the can liquid into the broth, turn off heat and let sit 15 minutes. No need to chop these!
- For the fritter batter: In a medium saute pan over medium-high heat, add the butter and, when melted, add the red bell pepper, onions, and jalapenos. Saute for 3 to 4 minutes, and then add the garlic and 1 tablespoon of the parsley and cook for 1 minute more. Remove to a plate to cool.
- In a large bowl, add the flour, cornmeal, 1 teaspoon salt, pepper, and baking powder. Mix well. Make a well in the center and add the beer and the egg yolks, and fold together with a rubber spatula until well combined. Add in the cooled vegetable mixture, the chopped clams, and 1/2 cup to 1 cup of the reserved, strained cooking broth. You are looking for the consistency of pancake batter.
- In a large skillet over high heat, add the canola oil and when hot (200 degrees F) add the fritter batter in 1/3 cup amounts, careful not to crowd. Be cautious, these pop sometimes, splattering hot oil. Cook for 4 to 5 minutes, gently turn over and cook for an additional 3 to 4 minutes. Remove to a paper towel-lined plate, sprinkle with reserved salt and repeat. Can be held warm in a 275 degrees F oven for 15 minutes.
- Serve with lemon wedges, the remaining 1 tablespoon minced parsley, and the Fritter Dipper Sauce.
- In the small bowl of a food processor fitted with the bottom blade, add the egg yolk, vinegar, horseradish, and salt and pulse to combine. With the motor running, very slowly add in the olive oil in a fine stream.
- Once mayonnaise is created, add the remaining ingredients, and adjust seasoning if needed.
- Guy's Tip: If you have time, cover and refrigerate for 30 minutes allow flavors to marry.
MAINE COAST CLAM FRITTERS
Recipe from the book "Food That Made New England Famous" 1946, submitted by: Rose Whitney Smith, Lexington, MA. She writes:The night I first tasted these clam cakes was raw and blustery and the foghorn was bellowing. But inside the old farmhouse overlooking the mouth of the Kennebec River, was cosy and homelike. My friends, a...
Provided by Carol Junkins
Categories Fish
Time 30m
Number Of Ingredients 6
Steps:
- 1. Chop clams very fine.
- 2. Make a batter by beating eggs, add flour gradually. Add milk slowly, salt and pepper, then the chopped clams. Stir all together.
- 3. Drop by spoonfuls into deep hot fat that will color a 1-inch cube of bread golden brown in 60 seconds (365 degree on fat, thermometer) ; or cook in frying pan holding 1 1/2 inches of hot fat. When brown turn and brown on reverse side.
- 4. Drain and serve piping hot. "And if we've a mind for a delicate dish we go to the clam banks" - The Fore Father's song, 1630
EAST COAST - QUOHAUGH OR BAR CLAM FRITTERS
Enjoying the bounty of the ocean. Learning new ways to use the clams that I have been digging up... This is really good, I hope you will enjoy.
Provided by Baby Kato
Categories Seafood Appetizers
Time 25m
Number Of Ingredients 9
Steps:
- 1. Heat your oil to 350 - 360 degrees.
- 2. In a large bowl sift the dry ingredients together.
- 3. Now combine to the dry ingredients, the milk and clam juice and stir until a smooth batter is achieved.
- 4. Next gently fold in the clams, making sure to mix well.
- 5. Drop the batter from a large spoon into the hot fat and fry for about a minute or until it is golden brown on all sides.
- 6. Remove from fryer, drain and sprinkle with a pinch or two of sea salt.
- 7. This makes a great snack, it is lovely served with slices of lemon and a choice of red seafood sauce or tarter sauce.
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.
CLAM FRITTERS
This is something we always had when we would go to the Washington coast and stay at Westport Beach, early in the morning mom would get us up and we would go and dig for clams, and the reward would be fritter for dinner, that was the good old days. This was my Grandmothers recipe from her mother Grandma LeClass
Provided by Jean Romero @Jean_Romero
Categories Seafood Appetizers
Number Of Ingredients 6
Steps:
- Mix all together, drop by spoonful in hot fat and fry a few minutes on each side. Place on paper towels to soak up extra oil before serving. Serve with french fries, cole slaw. ENJOY
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
More about "east coast quohaugh or bar clam fritters recipes"
EAST COAST MERMAID’S BAR CLAM CHOWDER
From eastcoastmermaid.com
THE BEST FRIED CLAMS IN COASTAL NEW BRUNSWICK - EAST …
From eastcoastmermaid.com
EASY CLAM FRITTERS RECIPE - HOMEMADE WITH FRESH CLAMS
From withasplashofcolor.com
CLAM FRITTERS - DISHES & DUST BUNNIES
From dishesanddustbunnies.com
ATLANTIC BAR CLAMS - 153 G JARS | EAST COAST CATALOG
From eastcoastcatalog.com
OUR COAST'S FOOD: SEAFOOD FRITTERS | COASTAL REVIEW
From coastalreview.org
21 QUICK AND EASY CLAM RECIPES YOU CAN MAKE AT HOME
From coastalwandering.com
EASY CLAM FRITTERS RECIPE - CLAM CAKES - CLAM RECIPES
From pinterest.com
CLAM FRITTERS RECIPE: HOW TO MAKE CLAM FRITTERS - 2022
From masterclass.com
BEST CLAM FRITTERS RECIPES
From alicerecipes.com
EAST COAST QUOHAUGH OR BAR CLAM FRITTERS RECIPES
From recipegoulash.cc
PAN FRIED CLAM FRITTERS RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
EAST COAST QUOHAUGH OR BAR CLAM FRITTERS RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love