📝 About This Recipe
A quintessential tribute to the New England seaside, these clam fritters are remarkably light, airy, and bursting with the briny sweetness of fresh Atlantic clams. Unlike heavy, doughy versions, this recipe utilizes a delicate batter enriched with clam liquor and a touch of lemon zest to ensure every bite is crisp on the outside and tender within. Perfect as a summer appetizer or a nostalgic main course, they capture the essence of the ocean in a beautifully golden, fried morsel.
🥗 Ingredients
The Clam Base
- 2 cups Fresh Sea Clams (shucked, drained, and coarsely chopped (reserve the liquid))
- 1/2 cup Reserved Clam Liquor (strained through a fine-mesh sieve to remove grit)
The Batter
- 1 1/2 cups All-Purpose Flour (sifted)
- 1 1/2 teaspoons Baking Powder (freshly opened for maximum lift)
- 2 pieces Large Eggs (beaten)
- 1/4 cup Whole Milk (at room temperature)
- 2 tablespoons Unsalted Butter (melted and cooled)
Aromatics & Seasoning
- 1/4 cup Celery (minced very finely)
- 1 piece Shallot (minced)
- 2 tablespoons Fresh Chives (finely snipped)
- 1 teaspoon Lemon Zest (freshly grated)
- 1 teaspoon Old Bay Seasoning
- 1/2 teaspoon Kosher Salt (plus extra for finishing)
- 1/4 teaspoon Black Pepper (freshly cracked)
Frying & Sauce
- 1 quart Vegetable Oil (for deep frying)
- 1/2 cup Mayonnaise (for the sauce)
- 1 tablespoon Dijon Mustard (for the sauce)
- 1 tablespoon Capers (drained and chopped)
👨🍳 Instructions
-
1
Begin by prepping your clams. If using fresh whole clams, steam them just until they open, then remove the meat and chop coarsely. If using pre-shucked, simply drain them, ensuring you save at least 1/2 cup of that precious, salty clam liquor.
-
2
In a small bowl, whisk together the mayonnaise, Dijon mustard, and chopped capers to create a quick remoulade. Chill in the refrigerator until ready to serve.
-
3
In a large mixing bowl, whisk together the sifted flour, baking powder, Old Bay seasoning, salt, and black pepper.
-
4
In a separate medium bowl, beat the eggs. Whisk in the 1/2 cup of reserved clam liquor, the milk, and the melted butter until well combined.
-
5
Create a well in the center of the dry ingredients and pour in the wet mixture. Fold gently with a spatula until just combined; do not overmix, as a few lumps are perfectly fine for a tender texture.
-
6
Fold in the chopped clams, minced celery, shallots, chives, and lemon zest until evenly distributed throughout the batter.
-
7
Fill a heavy-bottomed pot or Dutch oven with about 3 inches of vegetable oil. Heat over medium-high heat until it reaches 365°F (185°C) on a deep-fry thermometer.
-
8
Using a small cookie scoop or two tablespoons, carefully drop rounded mounds of batter (about 2 tablespoons each) into the hot oil. Do not overcrowd the pot; fry in batches of 4-5.
-
9
Fry the fritters for 2-3 minutes per side. They should be a deep golden brown and float to the surface when they are nearly done.
-
10
Use a slotted spoon or spider strainer to remove the fritters and place them on a wire rack set over a baking sheet to drain. This keeps them crispier than draining on paper towels.
-
11
Immediately sprinkle the hot fritters with a tiny pinch of kosher salt while the oil is still glistening on the surface.
-
12
Repeat the process with the remaining batter, ensuring the oil temperature returns to 365°F between batches.
-
13
Serve the fritters immediately while hot and crunchy, accompanied by the chilled remoulade and fresh lemon wedges.
💡 Chef's Tips
Use a thermometer to maintain the oil at 365°F; if the oil is too cold, the fritters will be greasy, and if too hot, the centers will remain raw while the outsides burn. For the lightest texture, try to handle the batter as little as possible once the flour meets the liquid. If you cannot find fresh sea clams, high-quality canned chopped clams work well—just be sure to drain them thoroughly and use the juice from the can. Add a pinch of cayenne pepper to the batter if you prefer a little kick of heat. To keep the first batches warm, place the wire rack in a 200°F oven while you finish frying the rest.
🍽️ Serving Suggestions
Pair with a crisp, cold Sauvignon Blanc or a light pilsner to cut through the richness of the fry. Serve alongside a fresh vinegar-based coleslaw for a bright, crunchy contrast. Provide extra lemon wedges and a bottle of high-quality hot sauce on the table. These make a fantastic 'Clam Basket' meal when served with hot, salty French fries. A side of pickled red onions adds a beautiful acidity that complements the bivalve sweetness.