Sourdough Clam Fritters Food

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.

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:

• 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.

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.

GEODUCK FRITTERS

Steps:

• Preheat oven to 200 degrees.
• Line a baking dish with paper towels and set aside.
• Sift the flour, baking powder, salt, and pepper into a mixing bowl. Add the clam juice, eggs, and milk and beat thoroughly with a wire wisk. Fold in the butter and geoduck.
• Fill a large saucepan or wok halfway with vegetable oil and heat to 375 degrees. Very carefully, drop large spoonfuls of batter into the hot oil and 3 to 4 minutes, turning once, or until the fritters are golden brown on both sides. Drain on paper towels, then transfer the fritters to the prepared baking sheet and place in the oven to keep warm.
• To serve, divide the fritters among individual plates and serve immediately.
• Note: Geoducks can be tricky and messy to clean. Any good fishmonger will be glad to clean the giant clam as you desire.