Best 6 Provincetown Clam Fritters Recipes

PROVINCETOWN CLAM FRITTERS

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

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.

GEODUCK FRITTERS

Steps:

• Preheat oven to 200 degrees.
• Line a baking dish with paper towels and set aside.
• Sift the flour, baking powder, salt, and pepper into a mixing bowl. Add the clam juice, eggs, and milk and beat thoroughly with a wire wisk. Fold in the butter and geoduck.
• Fill a large saucepan or wok halfway with vegetable oil and heat to 375 degrees. Very carefully, drop large spoonfuls of batter into the hot oil and 3 to 4 minutes, turning once, or until the fritters are golden brown on both sides. Drain on paper towels, then transfer the fritters to the prepared baking sheet and place in the oven to keep warm.
• To serve, divide the fritters among individual plates and serve immediately.
• Note: Geoducks can be tricky and messy to clean. Any good fishmonger will be glad to clean the giant clam as you desire.

CLAM FRITTERS

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.

CLAM FRITTERS

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.

CLAM FRITTERS

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.