Cherrystone Clam And Corn Fritters Food

CHERRYSTONE CLAM AND CORN FRITTERS

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.

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

Steps:

• Drain clams, reserving the juice. Coarsely chop clams (I run them through the grinder).
• Sift together flour, baking powder, salt and pepper. Stir into chopped clams with combined clam juice and eggs.
• Drop by tablespoonfuls into a little hot fat or salad oil in skillet (I use a deep-fat fryer) and fry until golden brown on both sides. 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.

FRIED CLAMS

Steps:

• In a shallow bowl, combine 3/4 cup cornmeal and 1/4 cup flour with the water, forming a batter. In another bowl, combine the remaining cornmeal and flour., Dip clams in batter; shake off excess. Coat with cornmeal mixture., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry clams, a few at a time, for 4-5 minutes or until golden brown. Drain on paper towels; sprinkle with salt. , Serve immediately with sauce if desired.

JIMMY'S CLAM AND CORN FRITTERS

Steps:

• Mix cornmeal, cream-style corn, clams, onion, flour, baking powder, salt, and sugar in a bowl until batter is thoroughly combined. If batter is too thick, stir in milk, about 1 tablespoon at a time.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Scoop about 1 heaping tablespoon of batter per fritter and gently drop into the hot oil; deep-fry in small batches of 3 or 4 fritters until golden brown, 3 to 4 minutes. Drain fritters on paper towels.

CLAM AND CORN FRITTERS

Steps:

• Whisk all of the ingredients together and don't over mix. Deep fry in 350 degree hot oil to a golden brown. Drain the hot fritters in a rack with paper towel to catch the dipping oil.