Clam Fritters, Jasper White's

By arthurlemay

Ingredients

• 5 Pounds cherrystone clams or quahogs
• 2 cups King Arthur flour
• 1 cup cornmeal
• 2 teaspoons baking powder
• 4 eggs, lightly beaten
• 1 cup milk
• 4 tablespoons unsalted butter
• 1/2 cup scallions, chopped
• Corn oil for deep frying

Details

Servings 18

Preparation

Step 1

Wash the clams and steam open in 1 cup water. Remove meat from the shells, chop and set aside. Reserve 1 cup of the cooking liquid.

Combine the flour, cornmeal, baking powder and the eggs. Mix well

Heat the milk, clam juice and butter until the butter melts. Slowly add to the flour and egg mixture. Fold in the chopped clams and the scallions and season to taste with salt and pepper. Refrigerate for at least 1 hour.

Heat the oil in a deep fat fryer to 375 degrees. Drop the batter, by the tablespoonful into the hot oil and fry until golden brown.

Drain on paper towels and serve hot.