Best 10 Clam Fritters With Orange Dipping Sauce Recipes

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Indulge in the irresistible Clam Fritters with Orange Dipping Sauce, a symphony of flavors that will tantalize your taste buds. These fritters are crafted with tender clams enveloped in a crispy, golden-brown batter, creating a delightful textural contrast. Dipped in the tangy and aromatic orange dipping sauce, each bite bursts with a harmonious blend of sweet, sour, and savory notes. This recipe provides step-by-step instructions for creating these delectable fritters, ensuring a perfect balance of flavors and textures. Additionally, the article offers a delightful Orange Marmalade and Orange Cream recipes, allowing you to explore the versatility of oranges and expand your culinary repertoire.

Here are our top 10 tried and tested recipes!

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 :

HOMEMADE FRESH CLAM FRITTERS



Homemade Fresh Clam Fritters image

Categories     Recipes

Time 20m

Number Of Ingredients 9

1 pint of shucked clams (about 18 clams)
1/2 cup reserved clam juice
2 teaspoons baking powder
1 3/4 cups flour
2 eggs
2 teaspoons minced onion
1 teaspoon Old Bay
1⁄8 teaspoon pepper
4 tbsp. vegetable oil (for frying)

Steps:

  • Preheat your oil to 360°F Mix flour and seasonings together in a large bowl Add remaining ingredients and whisk together to form a batter Use a ladle to drop the batter into the pan (carefully, the oil is hot!) like pancakes, being sure that they're not too big Cook for 3 - 4 minutes (or until golden brown) on each side Remove to a paper towel-lined plate to drain excess oil and repeat until you use up all of the batter Serve warm

Nutrition Facts : Calories 219 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 85 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 19 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 Fritter, Sodium 930 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

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.

SEAFOOD FRITTERS WITH MARMALADE DIPPING SAUCE



SEAFOOD FRITTERS WITH MARMALADE DIPPING SAUCE image

I love seafood fritters with marmalade dipping sauce because when ever I make them they go flying off the plate and we can't ever make enough of them. They are finger food so that they are easy to eat at parties. If you don't want to use your fingers you can always use skewers or tooth picks too. These little nuggets are packed...

Provided by Barbara Miller

Categories     Seafood Appetizers

Time 45m

Number Of Ingredients 27

1 lb baby shrimp, thawed and diced small
1 lb cod or your favorite white fish, cooked and diced small
1 large egg
1/3 c coconut milk, mixed well
1 1/3 c cups regular flour
1 Tbsp baking powder
1 tsp salt
1/2 tsp black pepper
1/3 tsp all spice or five spice powder
1/4 c minced onion
1/4 c red bell pepper, diced small
1/2 tsp celery seeds or salt
3 Tbsp cilantro chopped or parsley
1 tsp lime zest
MARMALADE DIPPING SAUCE
3/4 c mayonnaise not miracle whip
3/4 c orange marmalade jam
1 large lime, juiced and zested
1 tsp lime zest
3 Tbsp cilantro, chopped small or parsley
1 Tbsp red bell pepper, chopped small
2 Tbsp red onion, minced small
1/4 tsp cayenne pepper
1/4 tsp salt
1/8 tsp cracked pepper
1/2 t tsp five spice powder or allspice powder
4 large limes, cut into wedges for garnish

Steps:

  • 1. Combine all ingredients and let them rest in fridge for 15 minutes up to an hour.
  • 2. Heat cooking oil to 360 degrees. Using a small scoop, drop in small batches in the oil, turning as needed to assure they cook evenly.
  • 3. Remove in three to five minutes when lightly browned. Cool, season with salt and pepper or your favorite spice such as Old Bay and serve with dipping sauce.
  • 4. FOR THE DIPPING SAUCE: Combine all the ingredients and refrigerate for at least an hour. Now you are ready to dip your fabulous fritters into your divine dipping sauce and enjoy!

CLAM FRITTERS WITH DILLY PESTO DIP



Clam Fritters With Dilly Pesto Dip image

Do you like Indian Fry Bread? I have taken this idea for this bread to turn it into claim fritters and accompanying dip. This is a great recipe to load a crockpot on warm setting with the fritters and have the cold dip next to it for an appetizer party. This dip can be used with any baked or fried fish. Chilling or Cooling time not included.

Provided by Montana Heart Song

Categories     < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 18

2 cups all-purpose flour, plus 2 tbsp
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons powdered milk
1/2 cup Crisco shortening
1/2 teaspoon nutmeg
2 teaspoons icing sugar
1 (6 1/2 ounce) can minced clams, drained reserve juice
1/2 cup warm water
3 cups vegetable oil
12 ounces sour cream
1 tablespoon pesto sauce
1/2 teaspoon dill weed
1 teaspoon worchestershire sauce
1/2 teaspoon garlic salt
1 teaspoon horseradish cream (Kraft Creamy Horseradish Sauce)
1/2 cup minced stuffed green olives with pimentos

Steps:

  • Mix all dip ingredients in the order listed. Cover and refrigerate in a crockery or metal bowl.
  • It is best to refrigerate 4-6 hours. If you can't, cool at least an hour before serving.
  • In large mixing bowl, mix 2 cups flour, baking powder, baking soda, salt and powdered milk.
  • Add shortening and cut in with pastery cutter or two forks.
  • Mix in nutmeg and confectionary sugar. Mix well.
  • Add drained claims.
  • Measure reserved juice for 2 tblsps.claim juice.
  • Add to the mixture.
  • Slowly pour and mix warm water to the mixture and mix.
  • Dough will be sticky. If it isn't add a little more liquid carefully.
  • Sprinkle 2 tblsps flour on surface in a large circle.
  • Turn out sticky dough on floured surface.
  • Knead until dough is soft and smooth, not sticky. Sprinkle more flour if necessary.
  • on the surface when you kneading or a little flour on the dough.
  • Form into 2 inch balls. Place on a lightly floured dish. Form the balls all at once.
  • Heat oil to 375* in fry pan or if you have a deep fryer heatto 375* for the oil required for that appliance.
  • When oil is ready, flatten each ball to 5 to 6 inches and slide the flatten disk into the oil. Fry on one side.
  • about 2 minutes, then flip over to cook the other side. It will not take quite as long.
  • Drain on paper towels. Keep Warm. Or, reheat when ready to serve.

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 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

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

CLAM FRITTERS WITH ORANGE DIPPING SAUCE



CLAM FRITTERS WITH ORANGE DIPPING SAUCE image

Categories     Citrus     Shellfish     Sauté     Vegetarian

Yield 6 first-course servings

Number Of Ingredients 14

1/2 cup finely chopped red onion
3 tablespoons olive oil, divided
1/2 cup all-purpose flour
1/4 cup yellow cornmeal
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 cup milk
1 large egg, lightly beaten
2 cans (6 oz each) whole baby clams, drained, clams coarsely chopped *
Orange Dipping Sauce:
1/2 cup soy sauce
2 tablespoons honey
1 teaspoon finely grated orange zest
2 tablespoons orange juice concentrate

Steps:

  • Heat 1 tablespoon of the olive oil in a large heavy skillet, add chopped onion and sauté, stirring occasionally, until translucent and tender. Scoop onion out of skillet and set aside. Set skillet aside without washing it. In a mixing bowl, whisk together the flour, cornmeal, baking soda, and salt. In a small bowl, beat milk and egg together, then add to dry mixture, stirring until well mixed. Stir clams into batter. Heat 1-1/2 tablespoons olive oil in the skillet, set it over medium-high heat and heat until hot but not smoking. Scoop up clam mixture with a 1/4 cup measuring cup and transfer to skillet, leaving about 1 inch between each fitter. Reduce heat to medium, and cook fritters 3 minutes on the first side, flip and cook 3 minutes on second side or until fritter mixture is cooked through. Transfer as finished to a paper towel-lined baking sheet and set in a 200-degree oven. Add remaining olive oil to the skillet, heat again until hot. Add remaining fritter mixture by the 1/4-cup measure and cook 3 minutes on the first side, flip and 3 minutes on the second side. Add to baking sheet in oven. In a small bowl, combine dipping sauce ingredients. Serve fritters hot from the oven with small bowls of dipping sauce.

Tips:

  • Use fresh clams. Fresh clams will give your fritters the best flavor. If you can't find fresh clams, you can use frozen clams, but be sure to thaw them before using.
  • Chop the clams finely. This will help them to distribute evenly throughout the fritters and will also prevent them from becoming tough.
  • Use a light hand when mixing the batter. Overmixing will make the batter tough. Mix just until the ingredients are combined.
  • Fry the fritters in hot oil. This will help them to cook evenly and will prevent them from becoming greasy.
  • Serve the fritters hot with the orange dipping sauce. The orange dipping sauce is a great way to add a little bit of sweetness and tang to the fritters.

Conclusion:

Clam fritters are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks. The orange dipping sauce is a great way to add a little bit of sweetness and tang to the fritters. With these tips, you can make perfect clam fritters every time.

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