epicurious
Wampanoaug Clam Fritters
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
👥 8 Servings⏱️ Prep & Cook: 20 min👤 Jessica B. Harris📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
- ●dutch oven
- ●oven
- ●stove
📝 Preparation Steps
1
In a small bowl, whisk together 2⁄3 cup all-purpose flour, 1 tsp. baking powder, ½ tsp. kosher salt, and ½ tsp. freshly ground black pepper. If desired, stir in some minced fresh chives or cayenne pepper.
⁄3 cup all-purpose flour2. baking powder1 tspMinced fresh chives or cayenne pepper (optional)
2
In a medium bowl, whisk together 1⁄3 cup whole milk, 1⁄3 cup bottled clam juice or fish stock, and 1 large egg. Add the flour mixture and 10 oz. freshly shucked clam meat, or two 10-oz. cans baby clams, drained, to the milk mixture and stir to combine.
⁄3 cup whole milk1⁄3 cup bottled clam juice or fish stock1large egg1. freshly shucked clam meat, or 2 (10-oz.) cans baby clams (I like Cento brand), drained10 oz
3
In a medium Dutch oven or deep sauté pan, heat 2 cups vegetable oil over medium-high heat until it reaches 375°F. Adjust the heat as needed to maintain this temperature. Line a plate with paper towels and set near the stove.
vegetable oil, for frying2 cups
4
Working in batches to avoid crowding, carefully spoon fritter batter into the hot oil and fry until golden brown on each side, 3–⏱️ 5 minutes, flipping halfway through cooking. Use ¼ cup batter for large fritters or 2 Tbsp. for smaller ones. Transfer the fried fritters to the paper towels to drain. Serve hot.
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