These New England Clam Fritters are so simple to make. They’re rich with clam flavor while maintaining that classic fritter crust and warm soft center. Our recipe places the clams at the forefront and we promise you won’t be disappointed.
1 pint clams
11/3 cups flour
2 teaspoons baking powder
1/3 cup milk
First you’ll need to clean, rinse, drain the clams. Once clean you’ll want to chop them into a small dice. Sift and combine the flour and baking powder together into a bowl or paper plate. Next, beat the eggs until they are light, then add the milk. Slowly add the flour mixture into the liquid while gently whisking. You don’t want to over mix the batter, otherwise you’re fritters will be too dense. Once the flour has been evenly combined, fold in the chopped clams, and heavily season with salt and pepper.
In a large pot or dutch oven of your choice, heat a couple of inches of canola oil over medium to medium-low heat. When hot, drop a small bit of batter into the oil. The oil will be at the perfect temperature if the batter sizzles immediately and rises to the top; if it burns quickly, its too hot and you’ll need to turn down the heat.
With a spoon or small disher if you have one, drop by spoonfuls, and fry. Sometimes the New England Clam Fritters will flip over by themselves, if not you have to flip them when they start to turn a golden brown. Be sure to keep an eye on them so they don’t get too dark, but just enough to have the batter’s cooked through. You’ll be looking around 2 to 2 1/2 minutes total.
Once done, remove from the fryer and drain on brown paper, and serve hot.