CLAM FRITTERS
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
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
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Jabran Saeed
[email protected]I love that this recipe is so easy to make.
Aisha Ingabire
[email protected]These clam fritters are a great way to use up leftover clams.
Chulani Ishani
[email protected]I would make these clam fritters again, but I would make some changes to the recipe.
Sajawal parhar Sajawal parhar
[email protected]Overall, I thought the clam fritters were just okay.
Ducky Bhen
[email protected]The fritters were a little too salty for my taste.
Bisma Shahzadi
[email protected]I found the fritters to be a bit bland.
Elise Rose
[email protected]These fritters were a little too oily for my taste.
Duncan Ephantus
[email protected]I've never been a big fan of clam fritters, but these were amazing.
Md Zurhan
[email protected]I made these fritters for a potluck and they were gone in minutes.
Yodahe Ameha
[email protected]These clam fritters are the perfect appetizer or snack.
Elena Whitenack
[email protected]I was a little hesitant to try this recipe, but I'm so glad I did. The fritters were delicious!
Victoria Williams
[email protected]These fritters were so easy to make, and they turned out perfectly crispy on the outside and tender on the inside.
Zae Witherspoon
[email protected]I've made these clam fritters several times now, and they're always a crowd-pleaser.
Morrell Bowman
[email protected]These clam fritters were a hit at my party! Everyone loved them.