Ingredients Jump to Instructions ↓

  1. 1 cup shelled clams and 3 tablespoons calm juice, preferably from large quahog or chowder clams (about 1 dozen)

  2. 2/3 cup all-purpose flour

  3. 1/3 cup yellow cornmeal

  4. 1 ? teaspoons baking powder

  5. 1 jumbo egg

  6. 1 large clove garlic, peeled, crushed, and chopped

  7. 4 or 5 scallions, minced

  8. 1 tablespoon chopped fresh tarragon

  9. º teaspoon salt, plus extra for sprinkling on finished fritters

  10. º teaspoon freshly ground black pepper

  11. About 2 cups safflower oil for frying

Instructions Jump to Ingredients ↑

  1. Using scissors, cut the clams into ?-inch pieces. In a bowl, combine the flour, cornmeal, baking powder, egg, and enough clam juice to make a smooth batter. Add the clams, remaining clam juice, garlic, scallions, tarragon, salt, and pepper. Mix well.

  2. In a large saucepan or pot, heat the oil to 375 degrees F. For each fritter, drop about 2 tablespoons of batter into the oil, cooking about 8 fritters per batch. Cook the fritter 4 to 6 minutes, moving them occasionally and turning them, if necessary, to brown on all sides.

  3. Lift the cooked fritters from the oil with a slotted spoon and drain on a rack. Sprinkle them with salt, if desired, and serve immediately.


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