Best 8 Clam Fritters With Dilly Pesto Dip Recipes

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Calling all seafood lovers! Prepare to embark on a culinary journey with our tantalizing Clam Fritters with Dilly Pesto Dip recipe. These crispy fritters, bursting with tender clams and a symphony of herbs, will transport you to a seaside paradise. Perfectly paired with our refreshing Dilly Pesto Dip, this dish offers a delightful balance of flavors that will leave you craving more.

As you delve into the depths of this recipe, you'll discover a treasure trove of culinary delights. From the expertly crafted batter, enveloping each clam in a golden-brown embrace, to the vibrant Dilly Pesto Dip, infused with the essence of dill and fresh herbs, this recipe promises an explosion of taste in every bite.

But that's not all! This article also unveils a collection of equally enticing recipes that will tantalize your taste buds. Dive into the secrets of our irresistible Dilled Clam Dip, a creamy and tangy concoction that will elevate any gathering. Craving a twist on the classic? Our Dilly Pesto Mayo will elevate your sandwiches and salads to new heights of flavor. And for those who love a burst of citrus, our Lemon Dill Butter Sauce will transform your seafood dishes into culinary masterpieces.

Whether you're a seasoned chef or a home cook looking to impress, this article has something for everyone. So gather your ingredients, fire up your kitchen, and prepare to indulge in a symphony of flavors with our Clam Fritters with Dilly Pesto Dip and its accompanying recipes.

Check out the recipes below so you can choose the best recipe for yourself!

BRISSIN CLAM FRITTERS



Brissin Clam Fritters image

Provided by Guy Fieri

Time 1h

Yield 10 to 15 fritters

Number Of Ingredients 35

1 tablespoon canola oil
6 sprigs fresh thyme
1/2 whole jalapeno, seeds removed and roughly chopped
6 cloves garlic, smashed
1 lemon, quartered lengthwise
1/2 cup white wine
1/2 teaspoon red chile flakes
2 tablespoons unsalted butter
3 pounds local littleneck or steamer clams, scrubbed, or 2 (15-ounce) cans baby clams
1 tablespoon butter
1/2 red bell pepper, 1/4-inch diced
1/4 cup finely chopped onion
1 teaspoon minced jalapeno
2 cloves garlic, minced
2 tablespoons minced Italian parsley, divided
1 cup all-purpose flour
1/2 cup cornmeal
2 teaspoons kosher salt, divided
1 teaspoon freshly cracked black pepper
1/2 teaspoon baking powder
3/4 cup room temperature beer, such as pale ale
2 egg yolks
1/2 to 1 cup reserved clam broth
1 1/2 cups canola oil
Lemon wedges, for garnish
Fritter Dipper Sauce, for serving, recipe follows
1 egg yolk
2 tablespoons white wine vinegar
1 teaspoon prepared horseradish
1/4 teaspoon salt
1 cup extra-virgin olive oil
1 tablespoon capers
1/2 lemon, zested
1 teaspoon freshly ground black pepper
2 tablespoons roughly chopped fresh Italian parsley

Steps:

  • For the clams: In a large pot over high heat, add the oil and when hot, add the thyme, jalapeno, garlic, and lemon. Cook for 1 minute, and then add the white wine, red chile flakes, and butter. Bring this mixture to a boil and then add the clams. Cover and reduce heat to medium-low and steam for 10 to 15 minutes. Remove the clams and strain over a bowl, reserving the cooking liquid. When clams are cool enough to handle, remove from their shells and chop.
  • Guy's tip: If using canned baby clams, build the clam liquid the same as above and then add the baby clams and 1/3 cup of the can liquid into the broth, turn off heat and let sit 15 minutes. No need to chop these!
  • For the fritter batter: In a medium saute pan over medium-high heat, add the butter and, when melted, add the red bell pepper, onions, and jalapenos. Saute for 3 to 4 minutes, and then add the garlic and 1 tablespoon of the parsley and cook for 1 minute more. Remove to a plate to cool.
  • In a large bowl, add the flour, cornmeal, 1 teaspoon salt, pepper, and baking powder. Mix well. Make a well in the center and add the beer and the egg yolks, and fold together with a rubber spatula until well combined. Add in the cooled vegetable mixture, the chopped clams, and 1/2 cup to 1 cup of the reserved, strained cooking broth. You are looking for the consistency of pancake batter.
  • In a large skillet over high heat, add the canola oil and when hot (200 degrees F) add the fritter batter in 1/3 cup amounts, careful not to crowd. Be cautious, these pop sometimes, splattering hot oil. Cook for 4 to 5 minutes, gently turn over and cook for an additional 3 to 4 minutes. Remove to a paper towel-lined plate, sprinkle with reserved salt and repeat. Can be held warm in a 275 degrees F oven for 15 minutes.
  • Serve with lemon wedges, the remaining 1 tablespoon minced parsley, and the Fritter Dipper Sauce.
  • In the small bowl of a food processor fitted with the bottom blade, add the egg yolk, vinegar, horseradish, and salt and pulse to combine. With the motor running, very slowly add in the olive oil in a fine stream.
  • Once mayonnaise is created, add the remaining ingredients, and adjust seasoning if needed.
  • Guy's Tip: If you have time, cover and refrigerate for 30 minutes allow flavors to marry.

CLAM FRITTERS



Clam Fritters image

From Denton, MD Women's Club "The Chesapeake Collection" cookbook. These fry up light and airy - very good when longing for the beach!

Provided by Aunt Willie

Categories     Healthy

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 egg
1/4 cup milk
3/4 cup clam juice
1 1/2 cups flour
1/4 teaspoon baking soda
1/2 teaspoon cream of tartar
3/4 teaspoon salt
1 teaspoon baking powder
1 cup minced clams

Steps:

  • Beat together egg, milk and clam juice.
  • Sift together flour, baking soad, cream of tartar, slat and baking powder.
  • Add dry ingredients to wet and mix well.
  • Fold in clams.
  • Drop by spoonfuls into 400 degree oil and fry until golden brown.
  • Drain on paper towels and serve hot.

Nutrition Facts : Calories 281.3, Fat 3.1, SaturatedFat 0.9, Cholesterol 81.8, Sodium 840.4, Carbohydrate 44.1, Fiber 1.4, Sugar 1.7, Protein 17.4

CLAM FRITTERS



Clam Fritters image

This is a recipe for classic New England clam fritters prepared as conch fritters are in the Bahamas, with a low zip of jalapeno heat and a high one of lime juice. I serve them with my version of the ubiquitous mayo-ketchup sauce of the Lucayan archipelago. These fritters are terrific when prepared with freshly shucked clams, but if you don't want to open clams by hand, they are still excellent with lightly steamed ones. A deep cast-iron skillet placed over a gas grill allows you to fry the fritters outdoors if you like, reducing kitchen mess. Or if you don't wish to fry, you can treat the batter as if it were for pancakes. The flavor abides, if not the full crispiness.

Provided by Sam Sifton

Categories     finger foods, appetizer

Time 1h

Yield 6 to 8 servings as an appetizer

Number Of Ingredients 18

36 cherrystone clams
1 1/2 cups or 180 grams all-purpose flour
3 large eggs, separated
1/2 red onion, peeled and diced
1/2 red pepper, seeded and diced
2 ribs celery, diced
2 cloves garlic, peeled and minced
1 jalapeño pepper, seeded and diced
3/4 cup clam broth or clam liquor
2 teaspoons baking powder
2 to 3 cups neutral oil, like canola
2 scallions, chopped
2 limes, cut into wedges
3 tablespoons ketchup
2 tablespoons mayonnaise
1 tablespoon hot sauce
3 tablespoons lime juice (the juice of 1 or 2 limes)
Kosher salt and freshly ground black pepper, to taste

Steps:

  • Either open the clams by hand, reserving both the juice within them and the clams, or steam the clams until they just open, reserving both the broth and the clams. Put the clams on a cutting board, and chop them coarsely.
  • Put the flour in a mixing bowl, and add to it the egg yolks, onion, red pepper, celery, garlic, jalapeño and clams, then mix to combine. Add the clam broth to the mixture, and stir until it is a thick batter running almost to loose.
  • Make the sauce. Whisk together the ketchup, mayonnaise, hot sauce and lime juice in a medium-size bowl. Season to taste with salt and pepper. Add more mayonnaise, hot sauce or lime juice if desired.
  • Beat the egg whites until stiff, then whisk the baking powder into the clam batter, and carefully fold the egg whites into it afterward.
  • Heat enough oil to come up an inch or so on the sides of a large, deep frying pan until it is quite hot, approximately 350 degrees. Drop the batter by the tablespoon into the hot oil, making sure not to crowd the pan, and cook, turning once or twice, until the fritters are golden brown and crisp. Remove with a slotted spoon, and place on a warmed platter. Serve with the sauce on the side, with the scallions and wedges of lime.

Nutrition Facts : @context http, Calories 740, UnsaturatedFat 66 grams, Carbohydrate 9 grams, Fat 74 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 6 grams, Sodium 679 milligrams, Sugar 3 grams, TransFat 0 grams

PROVINCETOWN CLAM FRITTERS



Provincetown Clam Fritters image

A savory taste treat from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Savory

Time 16m

Yield 8 serving(s)

Number Of Ingredients 8

2 (10 ounce) cans minced clams, very well drained (reserve 1/2 cup juice)
2 teaspoons baking powder
2 cups flour
2 eggs, well beaten
1/2 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
oil or fat (for frying)

Steps:

  • Preheat your oil or fat to 360°F.
  • Sift dry ingredients together.
  • Combine dry ingredients, milk and clam juice into a batter that is smooth and free from lumps.
  • Fold in clams, mixing thoroughly.
  • Drop from a spoon into hot fat and fry for about a minute or until golden brown on all sides.
  • Serve with lemon wedges.

CLAM FRITTERS



Clam Fritters image

We had clam fritters every time we went to Rhode Island. I looked for a recipe and finally found this one. Now we have them whenever we want.

Provided by Taste of Home

Time 20m

Yield 14-16 fritters.

Number Of Ingredients 10

2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (6-1/2 ounces) minced clams
1 egg
3 tablespoons milk
1/3 cup diced onion
Oil for deep-fat frying
Tartar sauce and/or lemon wedges, optional

Steps:

  • In a bowl, combine the flour, baking powder, salt and pepper; set aside. Drain clams, reserving 2 tablespoons juice; set clams aside. In a small bowl, beat the egg, milk and reserved clam juice; stir into dry ingredients just until moistened. Add the clams and onion. , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls into oil. Fry for 2-3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve fritters with tartar sauce and/or lemon wedges if desired.

Nutrition Facts :

CLAM AND CORN FRITTERS WITH CILANTRO DIP



Clam and Corn Fritters with Cilantro Dip image

Categories     Herb     Shellfish     Appetizer     Fry     Thanksgiving     Yogurt     Clam     Corn     Fall     Cilantro     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 12 servings

Number Of Ingredients 17

Dip:
1 cup plain yogurt
1/2 cup chopped fresh cilantro
1 teaspoon grated lemon peel
1/2 garlic clove, minced
1/8 teaspoon dried crushed red pepper
Fritters:
1 1/2 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1/4 teaspoon cayenne pepper
1 8-ounce can chopped clams, drained
1/2 cup frozen corn kernels, thawed
2 green onions, minced
1 large egg, beaten to blend
3/4 cup (about) buttermilk
Vegetable oil (for frying)

Steps:

  • For dip:
  • Mix all ingredients in small bowl to blend. Season with salt and pepper. Cover and refrigerate until flavors blend, at least 1 hour or overnight.
  • For fritters:
  • Whisk flour, salt, baking soda and cayenne pepper in medium bowl to blend. Mix in drained clams, corn, green onions and egg. Stir in 1/2 cup buttermilk. Mix in enough remaining buttermilk to form stiff batter (do not overmix).
  • Pour enough vegetable oil into heavy large skillet to reach depth of 1 inch. Heat oil to 350°F over medium heat. Working in batches, drop batter by heaping teaspoonfuls into oil. Cook until fritters are golden brown, turning once, about 2 1/2 minutes. Using slotted spoon, transfer to rack to drain. Serve hot, passing cilantro dip separately.

CLAM FRITTERS



Clam Fritters image

My stepmother got this recipe from an 80-year-old woman back in the 1940's.

Provided by Christine Johnson

Categories     Appetizers and Snacks     Seafood

Time 35m

Yield 4

Number Of Ingredients 9

1 egg
½ cup all-purpose flour
½ cup milk
1 cup minced clams
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons minced onion
2 tablespoons minced green bell pepper
½ cup vegetable oil

Steps:

  • Beat the egg and gradually beat in the flour. Slowly stir in the milk, clams, salt, pepper and onion. If desired, stir in the green pepper. With hands shape mixture into 2 inch diameter patties.
  • In a medium skillet heat the oil over medium-high heat until hot. Fry the patties in the hot oil until golden brown. Place cooked fritters on paper towels to soak up any excess oil.

Nutrition Facts : Calories 346 calories, Carbohydrate 14.5 g, Cholesterol 53.4 mg, Fat 29.6 g, Fiber 0.6 g, Protein 6 g, SaturatedFat 4.4 g, Sodium 183.5 mg, Sugar 2.1 g

EASY PESTO DIP



Easy Pesto Dip image

The ingredients are very sinful but you can't go wrong with this. When layered this is very impressive.

Provided by FLKeysJen

Categories     Cheese

Time 5m

Yield 16 serving(s)

Number Of Ingredients 3

1/2 cup butter (1 stick)
8 ounces cream cheese
1 (7 1/2 ounce) jar pesto sauce (already prepared)

Steps:

  • Combine all three ingredients, or combine the butter and cream cheese, then layer with the pesto.
  • Serve with bread and crackers.

Nutrition Facts : Calories 100.3, Fat 10.7, SaturatedFat 6.8, Cholesterol 30.8, Sodium 82.8, Carbohydrate 0.4, Protein 1.1

Tips:

  • Use fresh clams. Fresh clams will give your fritters the best flavor and texture. If you can't find fresh clams, you can use frozen clams, but be sure to thaw them completely before using.
  • Make sure the clams are clean. Before you cook the clams, be sure to scrub them well to remove any dirt or grit. You can also soak them in cold water for 30 minutes to help remove any impurities.
  • Don't overcook the clams. Clams are very delicate, so it's important not to overcook them. Otherwise, they will become tough and rubbery. Cook the clams just until they are opaque and tender.
  • Use a light hand when mixing the batter. Overmixing the batter will make the fritters tough. Mix the batter just until the ingredients are combined.
  • Fry the fritters in hot oil. The oil should be hot enough to sizzle when you drop the batter in. This will help the fritters cook evenly and prevent them from becoming greasy.
  • Serve the fritters immediately. Clam fritters are best served hot and fresh out of the fryer. They can be served with a dipping sauce, such as dilly pesto dip, or with a simple squeeze of lemon.

Conclusion:

Clam fritters are a delicious and easy-to-make appetizer or snack. They are perfect for parties or gatherings, and they can also be served as a main course. With a few simple tips, you can make clam fritters that are sure to impress your friends and family. So next time you're looking for a tasty and satisfying seafood dish, give clam fritters a try!

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