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Clam Fritters

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    Source: www.allfood.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B1, B2, B3, B12, H
    MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    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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