Clam Fritter Food

PROVINCETOWN CLAM FRITTERS

Steps:

• Preheat your oil or fat to 360°F.
• Sift dry ingredients together.
• Combine dry ingredients, milk and clam juice into a batter that is smooth and free from lumps.
• Fold in clams, mixing thoroughly.
• Drop from a spoon into hot fat and fry for about a minute or until golden brown on all sides.
• Serve with lemon wedges.

BRISSIN CLAM FRITTERS

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.

GRAMMY'S CLAM FRITTERS

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk the flour and baking powder together in a bowl; set aside.
• Beat the egg in a separate bowl until smooth. Stir in the minced clams and black pepper to taste. Stir in the flour to form a batter.
• Drop the fritters into the hot oil by the heaping tablespoonful. Fry until golden on both sides, about 1 minute per side. Drain on a paper towel-lined plate to serve.

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.

MAINE COAST CLAM FRITTERS

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

CLAM FRITTERS

Steps:

• Either open the clams by hand, reserving both the juice within them and the clams, or steam the clams until they just open, reserving both the broth and the clams. Put the clams on a cutting board, and chop them coarsely.
• Put the flour in a mixing bowl, and add to it the egg yolks, onion, red pepper, celery, garlic, jalapeño and clams, then mix to combine. Add the clam broth to the mixture, and stir until it is a thick batter running almost to loose.
• Make the sauce. Whisk together the ketchup, mayonnaise, hot sauce and lime juice in a medium-size bowl. Season to taste with salt and pepper. Add more mayonnaise, hot sauce or lime juice if desired.
• Beat the egg whites until stiff, then whisk the baking powder into the clam batter, and carefully fold the egg whites into it afterward.
• Heat enough oil to come up an inch or so on the sides of a large, deep frying pan until it is quite hot, approximately 350 degrees. Drop the batter by the tablespoon into the hot oil, making sure not to crowd the pan, and cook, turning once or twice, until the fritters are golden brown and crisp. Remove with a slotted spoon, and place on a warmed platter. Serve with the sauce on the side, with the scallions and wedges of lime.

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:

• 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.

RHODE ISLAND CLAM CAKES

Steps:

• Make the remoulade first and set aside. Heat the oil to 350°F.
• Mix all the liquid ingredients together except the beer. Mix all the dry ingredients together. When your oil is hot, add the beer to the liquid ingredients and mix gently. Stir in the dry ingredients just until combined.
• Drop a tablespoon of batter into the hot oil at a time. Do not crowd the pot. Let them sizzle for 30 seconds or so, then dislodge any that are stuck to the bottom with a chopstick or wooden skewer. Fry until golden brown on both sides, about 5 minutes.
• Drain on paper towels and serve while hot with the remoulade, Tabasco or tartar sauce. And beer. Lots of beer.

WESTPORT CLAM FRITTERS RECIPE

Steps:

• Whisk together the dry ingredients in a large bowl.
• Add milk, eggs and seasonings to taste.
• Sir well until the consistency is like pancake batter.
• Add bacon, minced onions and clams (optional mushrooms, rolled oats, peppers, garlic shallots ect.).
• Heat the coconut oil to a depth of one inch in a large skillet on medium heat.
• Spoon the fritter batter into the heated coconut oil and cook till golden.
• Flip the fritters and cook until golden.

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:

• 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.