This is a great way to enjoy clams and although you could use fresh clams for this you can also use canned ones, which saves time and money. This recipe is flavored with parsley, onion, milk and egg, and a few other ingredients. Although the original Rhode Island recipe does not feature onion, it does give the fritters a lovely flavor and crunch.
Serve these clam fritters with lemon wedges and tartar sauce. Some people might choose to eat them just as they are, but others like the piquancy lemon gives, or the creaminess of tartar sauce. This makes a nice appetizer recipe, and you can serve it before almost any type of entrée. The hot, juicy clam fritters melt in the mouth and they boast plenty of seafood flavor.
The word ‘fritter’ is used for small cakes made with an egg batter. Fritters can be pan-fried or deep-fried. In the UK, the word refers to any type of food which is coated in batter and then deep-fried. Popular types of fritter ingredients include corn, clam, crab, apple, or potato. Corn fritters are popular in Australia, whitebait fritters are well-loved in New Zealand, and you can order a banana or pineapple fritter to go with your fish and chips in England.
- ⅔ cup all-purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 teaspoon baking powder
- ⅓ diced yellow onion
- 6½ oz can minced clams
- 1 egg
- 1 tablespoon chopped fresh parsley
- 3 tablespoons milk
- Oil for deep-fat frying
- Tartar sauce and lemon wedges, to serve
- Stir the flour with the baking powder, salt and pepper.
- Drain the clams, reserving 2 tablespoons of their juice.
- Beat the egg with the milk and reserved clam juice.
- Stir the egg mixture into the dry ingredients until just moist.
- Add the onion, parsley, and clams.
- Heat the oil to 375 degrees F in a deep fat fryer or electric skillet.
- Drop batter by tablespoons into the oil.
- You will get about 15 fritters.
- Fry for a couple of minutes or until golden brown, turning them over now and then.
- Drain them on paper towels and serve with tartar sauce and lemon wedges.
These lovely fishy treats should be served piping hot, with a generous amount of tartar sauce, plus a wedge of lemon per person. If you are looking for an easy appetizer with clams, why not make these fabulous fritters? Everyone is sure to love their beautiful flavor, which is enhanced with the addition of onion and parsley. You can make these using fresh clams if you do not mind the extra labor, or with canned clams for an easy appetizer in a hurry. This recipe is very simple to put together, even for novice home cooks.
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