I made these clam fritters a while back, and they were great, but I just got busy and forgot to share the recipe for them. I would suggest making them smaller than I did, since clam fritters are usually an appetizer. I ended up making almost a whole meal out of just three of these! Of course, you could keep them as big and make a vegetable on the side for a whole meal. I used chopped clams instead of minced because I like the bigger clams, just like in my New England Clam Chowder, but you can use minced if you prefer.
I hope you love these clam fritters as much as I did!
- 2 6.5 ounce cans chopped clams
- 1 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon Old Bay Seasoning
- 1/4 teaspoon cayenne pepper
- 1 1/2 tablespoons chopped chives
- salt and pepper to taste
- 3 tablespoons clam juice
- 1 tablespoon lemon juice
- 2 eggs beaten
- 2 tablespoons milk
- Oil for frying
- In a large mixing bowl combine flour, baking powder, Old Bay Seasoning, cayenne pepper, and salt and pepper. In a separate medium-sized bowl combine clams, clam juice, lemon juice, eggs, chopped chives, and milk. Pour the combined liquid ingredients into the dry ingredients, and mix well.
- In a large frying pan, heat 2 inches of oil until hot, then, working in batches, drop mixture by spoonfuls ( use less, if you want them bite-size). Fry until golden brown, turning once. Drain and keep warm in a 250*F oven while the remainder are frying.