Clam Fritters Food

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WESTPORT CLAM FRITTERS RECIPE



Westport Clam Fritters Recipe image

This Clam Fritters recipe is made with an easy to make, seasoned breading batter. It includes chopped fresh veggies and the fritters are fried in coconut oil or avocado oil. Enjoy this simple, delicious seafood dinner after a clam dig or buy clams frozen and add a salad for a quick nutritious meal.

Provided by Diane Williams

Categories     Main Dishes

Number Of Ingredients 12

4 Cups minced razor Clams
1/2 Cup cooked minced bacon-undrained
8 green onions-minced
2 eggs
1/2 tsp.baking powder
1/4 tsp. garlic salt
1/8 tsp. Black pepper
1 tsp.Trader Joe's Everyday Seasonings or equivalent
1/2 Cup All- purpose Batter Mix (Susie recommends Pride of the West brand
1/2 Cup Whole Wheat Flour
1 Cup milk
1 1/2 Cups coconut oil or canola or avocado oil

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.

Nutrition Facts : Calories 452 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 93 milligrams cholesterol, Fat 34 grams fat, Fiber 1 grams fiber, Protein 25 grams protein, SaturatedFat 24 grams saturated fat, ServingSize 1, Sodium 1125 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

CLAM FRITTERS



Clam Fritters image

We had clam fritters every time we went to Rhode Island. I looked for a recipe and finally found this one. Now we have them whenever we want.

Provided by Taste of Home

Time 20m

Yield 14-16 fritters.

Number Of Ingredients 10

2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (6-1/2 ounces) minced clams
1 egg
3 tablespoons milk
1/3 cup diced onion
Oil for deep-fat frying
Tartar sauce and/or lemon wedges, optional

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.

Nutrition Facts :

CLAM FRITTERS



Clam Fritters image

This is a recipe for classic New England clam fritters prepared as conch fritters are in the Bahamas, with a low zip of jalapeno heat and a high one of lime juice. I serve them with my version of the ubiquitous mayo-ketchup sauce of the Lucayan archipelago. These fritters are terrific when prepared with freshly shucked clams, but if you don't want to open clams by hand, they are still excellent with lightly steamed ones. A deep cast-iron skillet placed over a gas grill allows you to fry the fritters outdoors if you like, reducing kitchen mess. Or if you don't wish to fry, you can treat the batter as if it were for pancakes. The flavor abides, if not the full crispiness.

Provided by Sam Sifton

Categories     finger foods, appetizer

Time 1h

Yield 6 to 8 servings as an appetizer

Number Of Ingredients 18

36 cherrystone clams
1 1/2 cups or 180 grams all-purpose flour
3 large eggs, separated
1/2 red onion, peeled and diced
1/2 red pepper, seeded and diced
2 ribs celery, diced
2 cloves garlic, peeled and minced
1 jalapeño pepper, seeded and diced
3/4 cup clam broth or clam liquor
2 teaspoons baking powder
2 to 3 cups neutral oil, like canola
2 scallions, chopped
2 limes, cut into wedges
3 tablespoons ketchup
2 tablespoons mayonnaise
1 tablespoon hot sauce
3 tablespoons lime juice (the juice of 1 or 2 limes)
Kosher salt and freshly ground black pepper, to taste

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.

Nutrition Facts : @context http, Calories 740, UnsaturatedFat 66 grams, Carbohydrate 9 grams, Fat 74 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 6 grams, Sodium 679 milligrams, Sugar 3 grams, TransFat 0 grams

PROVINCETOWN CLAM FRITTERS



Provincetown Clam Fritters image

A savory taste treat from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Savory

Time 16m

Yield 8 serving(s)

Number Of Ingredients 8

2 (10 ounce) cans minced clams, very well drained (reserve 1/2 cup juice)
2 teaspoons baking powder
2 cups flour
2 eggs, well beaten
1/2 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
oil or fat (for frying)

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.

GRAMMY'S CLAM FRITTERS



Grammy's Clam Fritters image

Minced clams are the savory star in these golden brown clam fritters.

Provided by Lisawas

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 20m

Yield 12

Number Of Ingredients 6

oil for frying
1 cup all-purpose flour
2 teaspoons baking powder
1 egg
1 cup minced clams
ground black pepper to taste

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.

Nutrition Facts : Calories 123.3 calories, Carbohydrate 8.7 g, Cholesterol 21.9 mg, Fat 8 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 1.1 g, Sodium 97.9 mg, Sugar 0.1 g

CLAM FRITTERS



Clam Fritters image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 2 servings

Number Of Ingredients 6

1 1/2 cups cracker crumbs
1 cup minced clams, drained
2 tablespoons minced pimiento
Salt and freshly ground black pepper
2 large eggs, separated
Milk

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



Clam Fritters image

We dig up our own quahogs at a local beach - Ferry Beach, Maine - my son-in-law brings in just-caught lobsters from his boat-we pick up fresh corn at a farmers market -scrub a few potatoes and we're on our way to a good fish fry!

Provided by Julie Bs Hive

Categories     < 60 Mins

Time 40m

Yield 5-6 serving(s)

Number Of Ingredients 8

1 pint quahogs, freshly dug shucked, cleaned and chopped fine or 1 pint soft-shelled clam
1 1/3 cups sifted all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup clam juice, from drained clams
2 eggs, slightly beaten
oil (for frying)

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.

Nutrition Facts : Calories 230.6, Fat 3.2, SaturatedFat 0.8, Cholesterol 115.5, Sodium 661, Carbohydrate 31, Fiber 1, Sugar 1, Protein 17.7

CLAM FRITTERS



clam fritters image

If your from Rhode Island you will Love this recipe!!!

Provided by Jane priesmeyer

Categories     Seafood Appetizers

Number Of Ingredients 10

2/3 c all purpose flour
1 tsp baking powder
1/4 tsp salt
1/8 tsp pepper
1 can(s) (6-1/2 ounces) minced clams
1 egg
3 Tbsp milk
1/3 c diced onion
oil for deep-fat-frying
tartar sauce and/or lemon wedges, optional

Steps:

  • 1. In a bowl, combine flour, baking powder, salt and pepper; set aside. Drain clams, reserving 2 tablespoons juice; set clams aside. In a small bowl, beat 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 350'. Drop batter by tablespoonfuls into oil. Fry for 2-3 minutes, turning occasionally, until golden brown. Drain on paper towels. Serve with tartar sauce and/or lemon if desired. Yield 14-16 fritters.

CLAM FRITTERS



Clam Fritters image

One more island treat!

Provided by Sherard Lewis

Categories     Seafood

Time 45m

Number Of Ingredients 5

1 qt clams
1 medium onion, diced
2 large eggs, beaten
salt and pepper to taste
3/4-1 c all purpose flour

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.

BRISSIN CLAM FRITTERS



Brissin Clam Fritters image

Provided by Guy Fieri

Time 1h

Yield 10 to 15 fritters

Number Of Ingredients 35

1 tablespoon canola oil
6 sprigs fresh thyme
1/2 whole jalapeno, seeds removed and roughly chopped
6 cloves garlic, smashed
1 lemon, quartered lengthwise
1/2 cup white wine
1/2 teaspoon red chile flakes
2 tablespoons unsalted butter
3 pounds local littleneck or steamer clams, scrubbed, or 2 (15-ounce) cans baby clams
1 tablespoon butter
1/2 red bell pepper, 1/4-inch diced
1/4 cup finely chopped onion
1 teaspoon minced jalapeno
2 cloves garlic, minced
2 tablespoons minced Italian parsley, divided
1 cup all-purpose flour
1/2 cup cornmeal
2 teaspoons kosher salt, divided
1 teaspoon freshly cracked black pepper
1/2 teaspoon baking powder
3/4 cup room temperature beer, such as pale ale
2 egg yolks
1/2 to 1 cup reserved clam broth
1 1/2 cups canola oil
Lemon wedges, for garnish
Fritter Dipper Sauce, for serving, recipe follows
1 egg yolk
2 tablespoons white wine vinegar
1 teaspoon prepared horseradish
1/4 teaspoon salt
1 cup extra-virgin olive oil
1 tablespoon capers
1/2 lemon, zested
1 teaspoon freshly ground black pepper
2 tablespoons roughly chopped fresh Italian parsley

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.

CLAM FRITTERS



Clam Fritters image

My stepmother got this recipe from an 80-year-old woman back in the 1940's.

Provided by Christine Johnson

Categories     Appetizers and Snacks     Seafood

Time 35m

Yield 4

Number Of Ingredients 9

1 egg
½ cup all-purpose flour
½ cup milk
1 cup minced clams
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons minced onion
2 tablespoons minced green bell pepper
½ cup vegetable oil

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.

Nutrition Facts : Calories 346 calories, Carbohydrate 14.5 g, Cholesterol 53.4 mg, Fat 29.6 g, Fiber 0.6 g, Protein 6 g, SaturatedFat 4.4 g, Sodium 183.5 mg, Sugar 2.1 g

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CLAM FRITTERS. Yield: Makes about 24 fritters. INGREDIENTS • 1 cup all-purpose flour • 1½ teaspoons baking powder • 1 teaspoon salt • 1/4 teaspoon ground black pepper • 1/4 teaspoon onion powder • 2 eggs, separated • 1/4 cup milk • 2 6½-ounce cans minced clams (drain; reserve liquid) • 1 tablespoon vegetable oil
From foodreference.com


CLAM FRITTERS WITH PANCAKE BATTER - ALL INFORMATION ABOUT ...
The Backyard Farmwife Recipes: Clam Fritters hot thebackyardfarmwiferecipes.blogspot.com. 1 tsp Old Bay seasoning. milk. Mix pancake mix, clams, green pepper, green onion and Old Bay. Add clam juice. Stir in enough milk to make a batter thick enough to drop into the oil. Drop tablespoons of batter into oil that has been heated to 375. Fry for 2 ...
From therecipes.info


CLAM FRITTERS? - HOME COOKING - CHOWHOUND
Clam Fritters. vegetable oil for deep frying 2 eggs, slightly beaten 1 cup milk 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups clams, drained and chopped
From chowhound.com


CLAM FRITTERS - RECIPES - COOKS.COM
clam fritters Sift flour and baking soda ... small bowl; drain clams , save juice, should be ... until hot, drop fritters in hot oil until brown on both sides. Ingredients: 4 (clams .. egg .. flour .. soda)
From cooks.com


AIR FRYER CLAM FRITTERS RECIPE - ALL INFORMATION ABOUT ...
Bisquick Clam Fritters Recipes best www.share-recipes.net. Magical Westport Clam Fritters Recipe & Clam Cleaning . 8 hours ago This Clam Fritters recipe is made with an easy to make, seasoned breading batter. It includes chopped fresh veggies and the fritters are fried in coconut oil or avocado oil. Enjoy this simple, delicious seafood dinner after a clam dig or buy clams …
From therecipes.info


AIR FRYER CLAM CAKES RECIPES
Kenyon's Basic Clam Cakes (Fritters) 1 bag of Kenyon's Clam Cake & Fritter Mix (24 oz.) - order 1 can of Kenyon's Chopped Quahogs (15 oz.) - order 1 1/4 cups water Mix ingredients and stir batter until moist. Do not over mix. Drop batter into a deep fryer for 350° (Cool Daddy Brand works just fine), turning gently for 3 to 5 minutes. Drain on absorbent ...
From tfrecipes.com


NEW ENGLAND CLAM FRITTERS - MY DELICIOUS BLOG
Fritters are basically small cakes made from a batter of milk, egg, cornmeal or some type of flour, plus their primary flavor ingredient (corn, apple, potato, zucchini, clam, etc.). They can be deep-fried or pan-fried, sweet or savory, flat or round. They’re flavorful, a little crunchy, tender, with bits of whatever that primary ingredient is. Basically, they’re awesome.
From mydeliciousblog.com


CLAM FRITTERS – RECIPES COLLECTION
Clam fritters. October 18, 2020 Fabio. Ingredients. 4 cups ground clams 4 eggs, beaten 6 slices fresh white bread, crust removed and made into crumbs using a food processor. 1/2 tsp dried thyme 4 tbsp mayo. 1/2 tsp cayenne pepper 2 tbsp celery, minced 1 tbsp butter 1/2 cup shallots, minced 1/4 cup red pepper, minced 1/4 cup fresh minced parsley salt and pepper …
From recipescollection.org


CLAM AND CORN FRITTERS RECIPE - FOOD NEWS
10 Best Clam Fritters Recipes. Put the baking sheet in the oven to keep clams warm. Corn Salsa. 1. Mix all of the ingredients together in a large bowl. 2. Allow the flavours to develop in the refrigerator for a few hours. 3. Place a small portion of salsa on each of 4 plates, arrange 2 quahog fritters on each, add a squeeze of aioli and serve. 4. Fun recipes to make! Southern …
From foodnewsnews.com


10 BEST CLAM FRITTERS RECIPES - YUMMLY
Clam Fritters Framed Cooks. small shallot, clams, chopped fresh parsley, Sriracha, pepper and 5 more. Clam Fritters Delectable Musings. eggs, maple syrup, all purpose flour, beer, buttermilk, vegetable oil and 4 more. Homemade Clam Fritters Sunshine And Flip Flops. eggs, minced onion, oil, clam juice, clams, baking powder, flour and 2 more.
From yummly.co.uk


CAJUN CLAM FRITTERS - EAT! GLUTEN-FREE
In a small bowl, beat egg, milk and reserved clam juice. Add to the dry ingredients just until moistened. Add the clams and onion. In a skillet or deep fryer, heat oil to 375°F. Drop batter by the tablespoon into oil. Fry for 2-3 minutes, turning occasionally until golden brown. Drain on paper towels and serve hot. Yields 14-16 fritters.
From celiac.org


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