Photo: c. foodblogchef 2022
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CLAM FRITTERS
Makes about 15 fritters
INGREDIENTS
· Vegetable oil for frying
· 1 cup finely chopped clams (about 12-15 Quahog clams; you can use a mini-food processor to chop the clams or do it the old fashion way.)
· 1 egg
· ¼ cup buttermilk (add 1 teaspoon lemon juice to ¼ cup milk to make buttermilk)
· ¼ cup clam juice
· ¼ - ½ cup beer (more as needed to get the thick batter consistency you want)
· 1 cup finely minced clams
· ½ teaspoon salt
· ¼ teaspoon black pepper (or to taste)
· 1 ¼ teaspoon baking powder
· 1 ¾ cup cake flour or all-purpose flour (cake flour produces lighter fritters)
· 1 teaspoon Old Bay Seasoning
METHOD
If using Lemony Aioli, make the aioli first. (recipe below)
1. Set a large Dutch oven over medium-high heat and add vegetable oil to a depth of 3 inches. Bring the oil to 350 degrees F. (When you add the batter, the temperature of the oil will drop; try to maintain close to 350 F. A candy or deep-fry thermometer helps to monitor the temperature.)
2. In a large bowl, whisk together the dry ingredients: flour, salt, baking powder, Old Bay seasoning, and pepper.
3. In a small bowl, combine the clam juice, beer, egg, buttermilk.
4. Add the clam juice mixture to the dry ingredients and stir just until combined into a thick batter (something between a pancake and a thick cake batter).
5. Add the chopped clams to the batter and mix thoroughly.
6. Carefully, almost touching the oil to avoid splatters, drop the batter into the oil by the heaping tablespoon; work in batches of about 6 fritters so as not to crowd the pan, adjusting heat as necessary to maintain the temperature.
7. Fry until the fritters are nicely browned and cooked through (about 4 minutes from the time you place the first fritter in the hot oil).
8. Transfer the fritters to a sheet pan with a metal grate or lined with paper towels and place in a warm oven. Repeat with the remaining batter. Serve warm with lemony aioli or butter on the side.
*Note: if using Quahogs or Cherry Stone clams in their shells, if you are not familiar with shucking clams, an easy alternative is to place the clams on a sheet pan under the broiler until they just begin to open. Remove the pan from the broiler and let the clams cool until you can comfortably handle them. Pry open the shells, saving the clam juice, and chop the clams into small pieces.
Lemony Aioli
Mix together:
· ½ cup mayonnaise
· 1 garlic clove (mashed with a pinch of salt, or grated using a fine micro-plane)
· 1 tablespoon olive oil
· ½ teaspoon Dijon mustard
· 3 teaspoons fresh lemon juice
· 1 teaspoon finely grated lemon zest
· Pinch of salt (to taste)
· Freshly ground black pepper (to taste)
· A couple of dashes of hot sauce (optional)