Clam Fritters

By Addie

"I found this recipe several weeks ago while searching for dishes that would allow me to use the large cans of chopped clams found in warehouse stores. It was originally developed by Craig Claiborne, a prolific food writer and editor at The New York Times. He called the recipe Bonacker-Style Clam Fritters and considered it to be a perfect example of authentic American cooking. Bonacker is the name given to natives of the East Hampton, Long Island." From the kitchen of One Perfect Bite

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 2 eggs
• 1 tablespoon lemon juice
• 1 ⁄3 cup clam juice
• 1 ⁄4 cup milk
• 1 tablespoon melted butter
• Pinch cayenne
• 2 tablespoons finely chopped fresh parsley
• 2-1/2 cups coarsely chopped, drained clams
• Salt and freshly ground black pepper
• Vegetable oil
• ===============

Preparation

Step 1

Directions:


1) Sift together flour, baking soda, and baking powder in a mixing bowl. Whisk in eggs, lemon juice, clam juice, milk, butter, and cayenne, whisking until batter is smooth. Add parsley and clams, then season with salt and pepper. Mix well.


2) Add vegetable oil to a heavy skillet, to a depth of 1⁄8-inch, and heat over medium heat. When oil is hot but not smoking, spoon about 2 tablespoons of clam batter for each fritter into hot oil. (Work in batches and avoid crowding pan.) Fry until golden on one side, then turn fritters and continue frying about 2 minutes more. Make sure fritters are cooked through. Drain on paper towels. Season to taste with salt and pepper. Yield: 16 fritters.