📝 About This Recipe
Inspired by the breezy seafood shacks of New England, these fritters are a celebration of land and sea. Each golden, crispy bite is packed with briny chopped clams and the explosive sweetness of fresh summer corn, bound together in a light, airy batter. Perfectly balanced with a hint of smoky paprika and fresh herbs, they offer a sophisticated yet nostalgic taste of the coast.
🥗 Ingredients
The Batter Base
- 1 1/2 cups All-purpose flour (sifted)
- 1 tablespoon Baking powder
- 1/2 teaspoon Smoked paprika
- 1 teaspoon Kosher salt (plus more for finishing)
- 1/2 teaspoon Black pepper (freshly cracked)
- 2 Large eggs (beaten)
- 1/3 cup Whole milk (at room temperature)
The Seafood and Produce
- 12 ounces Chopped clams (canned or freshly steamed, juice reserved)
- 1/4 cup Reserved clam juice (from the clams)
- 1 1/2 cups Sweet corn kernels (fresh off the cob or thawed frozen)
- 3 pieces Scallions (white and green parts, thinly sliced)
- 2 tablespoons Fresh parsley (finely chopped)
- 1/2 teaspoon Old Bay Seasoning
Frying and Garnish
- 2 cups Vegetable oil (for shallow frying)
- 1 Lemon (cut into wedges for serving)
- 1/2 cup Tartar sauce (for dipping)
👨🍳 Instructions
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1
Begin by draining your clams through a fine-mesh sieve set over a bowl. Reserve 1/4 cup of the clam juice to flavor the batter, and pat the clams dry with paper towels to ensure a crispy texture.
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2
In a large mixing bowl, whisk together the flour, baking powder, smoked paprika, kosher salt, black pepper, and Old Bay seasoning until well combined.
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3
In a separate medium bowl, beat the eggs together with the milk and the reserved 1/4 cup of clam juice.
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4
Make a well in the center of the dry ingredients. Pour in the egg mixture and stir gently with a wooden spoon or spatula until just combined. Be careful not to overmix, as this can lead to tough fritters.
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5
Fold in the chopped clams, corn kernels, sliced scallions, and fresh parsley. The batter should be thick and chunky.
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6
In a large heavy-bottomed skillet or cast-iron pan, heat about 1/2 inch of vegetable oil over medium-high heat until it reaches 360°F (180°C).
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7
Test the oil by dropping a small amount of batter into the pan; if it sizzles immediately and floats, the oil is ready.
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8
Working in batches to avoid crowding the pan, drop rounded tablespoons of the batter into the hot oil. Use the back of the spoon to slightly flatten them into 2-inch discs.
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9
Fry the fritters for 2-3 minutes on the first side until they are a deep golden brown and the edges look set.
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10
Carefully flip the fritters using a slotted spoon or spatula and cook for another 2 minutes on the second side.
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11
Transfer the cooked fritters to a wire rack set over a baking sheet or a plate lined with paper towels to drain any excess oil.
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12
Immediately sprinkle the hot fritters with a tiny pinch of extra kosher salt while they are still glistening.
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13
Repeat the process with the remaining batter, allowing the oil to come back up to temperature between batches.
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14
Serve the fritters warm with lemon wedges on the side and a bowl of chilled tartar sauce or spicy aioli.
💡 Chef's Tips
Use fresh corn if possible; the natural milk from the cob adds incredible sweetness and moisture to the batter. Don't overmix the batter—stop stirring as soon as the flour disappears to keep the texture light and airy. Keep the oil temperature consistent; if it drops too low, the fritters will absorb oil and become greasy. If using fresh clams, steam them just until they open, then chop them roughly for the best texture and flavor. For a spicy kick, add a finely diced jalapeño or a dash of hot sauce directly into the batter.
🍽️ Serving Suggestions
Pair with a crisp, cold Sauvignon Blanc or a light pilsner to cut through the richness. Serve alongside a bright, vinegar-based coleslaw for a refreshing crunch. Offer a side of spicy Remoulade or Sriracha mayo for those who enjoy a bit of heat. Arrange on a platter with extra fresh herbs and lemon zest for a beautiful appetizer presentation. These make a fantastic 'surf and turf' lunch when served with a small side of grilled steak tips.