Clam fritters may not be the healthiest food, at least not how I make them, but they are so good it makes cheating on a diet less shameful. I grew up on seafood and clam fritters were one of the first seafood recipes I learned. It's actually not much to making homemade clam fritters, but there are a few secrets.
The first secret is a solution to getting the clams open. It can be a real pain in the butt opening clams, so I use a trick my grandmother taught me. It's great for keeping the mess down too! Just put the clams on a cookie sheet and pop them in the freezer for about an hour. Slip a knife through the slit and tap the end with a small hammer if it's not popping open. Once the clam is open you can use a spoon to scoop everything out. Since the clams are frozen there's no juice to fly around everywhere, which is a major bonus.
The second tip for a great clam fritter is chopping up the clams. Doing this by hand is time-consuming so I like to use a manual food chopper. I found one on Amazon (they're also at Walmart) and it has been perfect for so many things. It chops clams perfectly and does a lot of other things too (like mixing, slicing, shredding...).
You just pull the handle repeatedly until you get the results you want. I LOVE it, and it's under $12! You want minced clams, with as few large pieces as possible. This helps to distribute the flavor evenly.
The final tip I have for the perfect homemade clam fritters is baking powder. It gives the fritters a beautiful puff that takes them from flat and floppy to fluffy and crisp.
I hope you love this clam fritter recipe as much as I do and I'd love to hear any variation on the recipe that you have. Be sure to check out our other recipes while you're here.
- 1 pint of shucked clams (about 18 clams)
- ½ cup reserved clam juice
- 2 teaspoons baking powder
- 1 ¾ cups flour
- 2 eggs
- 2 teaspoons minced onion
- 1 teaspoon Old Bay
- 1⁄8 teaspoon pepper
- 4 tbsp. vegetable oil (for frying)
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
Nutrition InformationYield 8 Serving Size 1 Fritter
Amount Per Serving Calories 219Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 85mgSodium 930mgCarbohydrates 24gFiber 1gSugar 0gProtein 19g