Clam Fritters

Clam Fritters


Yield: 16 fritters.

  • 1 cup all-purpose flour

  • 1 teaspoon baking soda

  • 2 teaspoons baking powder

  • 2 eggs

  • 1 tablespoon lemon juice

  • 1⁄3 cup clam juice

  • 1⁄4 cup milk

  • 1 tablespoon melted butter

  • Pinch cayenne

  • 2 tablespoons finely chopped fresh parsley

  • 2-1/2 cups coarsely chopped, drained clams

  • 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-inch, and heat over medium heat. When oil is hot but not smoking, spoon about 2 tablespoons of clam batter for each fritter into hot oil. (Work in batches and avoid crowding pan.) Fry until golden on one side, then turn fritters and continue frying about 2 minutes more. Make sure fritters are cooked through. Drain on paper towels. Season to taste with salt and pepper.

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