Ingredients Jump to Instructions ↓

  1. 2 1/4 cups chopped fresh clams (about 30 cherrystone clams) *see note

  2. 1 1/2 cups all-purpose flour

  3. 1 1/2 teaspoons baking powder

  4. 1/2 teaspoon salt

  5. 1/2 teaspoon Essence, plus more for dusting

  6. 1/8 teaspoon cayenne

  7. 1 large egg, beaten

  8. 1/2 cup milk

  9. 1/2 cup clam juice

  10. 3 tablespoons chopped shallots

  11. 1 tablespoon finely chopped green onions

  12. 1 tablespoon minced parsley

  13. 1 teaspoon minced garlic Vegetable oil, for frying Tartar Sauce Chopped parsley leaves, garnish Lemon wedges

Instructions Jump to Ingredients ↑

  1. Drain the clams while making the batter. † Into a large bowl, sift the flour, baking powder, salt, Essence, and cayenne. Add the egg, milk, and clam juice, and mix to make a thick batter. Fold in the clams, shallots, green onions, parsley, and garlic. † In a large cast iron skillet, or deep saute pan, heat enough oil to come 2 to 3 inches up the sides of the pan to 350 degrees F. † Drop the batter by the tablespoonful into the hot oil and cook, turning once, until golden brown, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Season lightly with Essence. † Arrange the fritters on a large platter, with the tartar sauce in a bowl in the center. Garnish with the parsley and serve with lemon wedges on the side. † Yield : about 31/2 dozen


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