Best 7 East Coast Quohaugh Or Bar Clam Fritters Recipes

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Embark on a culinary journey to the East Coast of the United States, where the salty breeze carries the aroma of freshly caught seafood. Discover the delightful Quahoag, or Bar Clam Fritters, a regional delicacy that tantalizes taste buds with its crispy exterior and tender, succulent interior. These fritters are crafted with a harmonious blend of finely chopped clams, sweet corn, and diced red bell pepper, enveloped in a light and fluffy batter. With three recipe variations to choose from—Classic Quahoag Fritters, Cornmeal Quahoag Fritters, and Gluten-Free Quahoag Fritters—this article caters to various dietary preferences and ensures that everyone can indulge in this coastal delight.

**Classic Quahoag Fritters:**
Experience the traditional recipe that has been passed down through generations. Fresh quahogs, corn, and bell pepper are coated in a savory batter, then fried until golden brown.

**Cornmeal Quahoag Fritters:**
Elevate the fritters with a Southern twist. Cornmeal adds a delightful crunch and a hint of sweetness to the batter, creating a textural contrast that complements the tender clam filling.

**Gluten-Free Quahoag Fritters:**
Savor the deliciousness of quahog fritters without compromising dietary restrictions. Gluten-free flour ensures that everyone can enjoy this seafood delicacy, without sacrificing flavor or texture.

Whether you prefer the classic recipe, the cornmeal variation, or the gluten-free alternative, these Quahoag Fritters promise to transport you to the charming shores of the East Coast, offering a taste of the region's rich culinary heritage. So gather your ingredients, prepare your taste buds, and embark on a delightful culinary adventure with these delectable fritters.

Here are our top 7 tried and tested recipes!

EAST COAST - QUOHAUGH OR BAR CLAM FRITTERS



East Coast - Quohaugh or Bar Clam Fritters image

Enjoying the bounty of the ocean. Learning new ways to use the clams that I have been digging up... This is really good, I hope you will enjoy.

Provided by Baby Kato

Categories     Seafood Appetizers

Time 25m

Number Of Ingredients 9

2 c flour
1/2 tsp sea salt
1/8 tsp black pepper, freshly ground
2 tsp baking powder
1 large egg
1/2 c milk
2 - 2 1/2 c clams, minced, reserve juice
oil or fat for frying
sprinkle sea salt

Steps:

  • 1. Heat your oil to 350 - 360 degrees.
  • 2. In a large bowl sift the dry ingredients together.
  • 3. Now combine to the dry ingredients, the milk and clam juice and stir until a smooth batter is achieved.
  • 4. Next gently fold in the clams, making sure to mix well.
  • 5. Drop the batter from a large spoon into the hot fat and fry for about a minute or until it is golden brown on all sides.
  • 6. Remove from fryer, drain and sprinkle with a pinch or two of sea salt.
  • 7. This makes a great snack, it is lovely served with slices of lemon and a choice of red seafood sauce or tarter sauce.

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

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

MAINE COAST CLAM FRITTERS



Maine Coast Clam Fritters image

Recipe from the book "Food That Made New England Famous" 1946, submitted by: Rose Whitney Smith, Lexington, MA. She writes:The night I first tasted these clam cakes was raw and blustery and the foghorn was bellowing. But inside the old farmhouse overlooking the mouth of the Kennebec River, was cosy and homelike. My friends, a...

Provided by Carol Junkins

Categories     Fish

Time 30m

Number Of Ingredients 6

2-3 eggs ~ if small
2 c shucked raw clams
1 c all purpose flour
1 c milk
1/2 tsp salt
1/4 tsp pepper

Steps:

  • 1. Chop clams very fine.
  • 2. Make a batter by beating eggs, add flour gradually. Add milk slowly, salt and pepper, then the chopped clams. Stir all together.
  • 3. Drop by spoonfuls into deep hot fat that will color a 1-inch cube of bread golden brown in 60 seconds (365 degree on fat, thermometer) ; or cook in frying pan holding 1 1/2 inches of hot fat. When brown turn and brown on reverse side.
  • 4. Drain and serve piping hot. "And if we've a mind for a delicate dish we go to the clam banks" - The Fore Father's song, 1630

CLAM FRITTERS



Clam Fritters image

We dig up our own quahogs at a local beach - Ferry Beach, Maine - my son-in-law brings in just-caught lobsters from his boat-we pick up fresh corn at a farmers market -scrub a few potatoes and we're on our way to a good fish fry!

Provided by Julie Bs Hive

Categories     < 60 Mins

Time 40m

Yield 5-6 serving(s)

Number Of Ingredients 8

1 pint quahogs, freshly dug shucked, cleaned and chopped fine or 1 pint soft-shelled clam
1 1/3 cups sifted all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup clam juice, from drained clams
2 eggs, slightly beaten
oil (for frying)

Steps:

  • Drain clams, reserving the juice. Coarsely chop clams (I run them through the grinder).
  • Sift together flour, baking powder, salt and pepper. Stir into chopped clams with combined clam juice and eggs.
  • Drop by tablespoonfuls into a little hot fat or salad oil in skillet (I use a deep-fat fryer) and fry until golden brown on both sides. Drain on paper towels.

Nutrition Facts : Calories 230.6, Fat 3.2, SaturatedFat 0.8, Cholesterol 115.5, Sodium 661, Carbohydrate 31, Fiber 1, Sugar 1, Protein 17.7

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 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

Tips for Making the Best Quohaug or Bar Clam Fritters:

  • 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.
  • Chop the clams finely. This will help them to cook evenly and distribute their flavor throughout the fritters.
  • Use a light touch when mixing the batter. Overmixing will make the fritters tough.
  • Fry the fritters in hot oil. This will help them to cook quickly and evenly. Be sure to use a deep fryer or a large saucepan filled with oil so that the fritters are completely submerged.
  • Drain the fritters on paper towels. This will help to remove any excess oil.

Conclusion:

Quohaug or bar clam fritters are a delicious and easy-to-make seafood appetizer or main course. They are perfect for a casual party or a fun family meal. Serve them with your favorite dipping sauce, such as tartar sauce, cocktail sauce, or remoulade.

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