Rhode Island Clam Fritters Recipes

RHODE ISLAND CLAM CAKES

Steps:

• Mix together the chives, parsley, Old Bay, salt, pepper, flour, baking powder, garlic, and cayenne.
• In a large bowl, whisk together the eggs and beer, then add the clams and broth.
• Mix in the dry ingredients and stir to combine.
• In a heavy skillet, heat oil (2 to 3 inches deep) to 360 deg. F (185 deg. C).
• When the oil is hot, drop a tablespoon of batter at a time and fry until golden brown, 3 to 5 minutes per side. Fry just a few at a time.
• Remove with a slotted spoon and drain on paper towels.

CLAM FRITTERS

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.

CLAM FRITTERS

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.

CLAM FRITTERS

Steps:

• 1. Gut clams and wash well; chop fine. Add onion, egg, flour, salt and pepper. Use salt sparingly as the clams will have the salt from the water in them.
• 2. Heat cooking oil to medium-high. Spoon out fritter mix an fry in heated oil and a cast iron frying pan, until golden brown. Drain on paper towles.