Cherrystone Clam And Corn Fritters Recipes

CLAM FRITTERS

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.

JIMMY'S CLAM AND CORN FRITTERS

Steps:

• Mix cornmeal, cream-style corn, clams, onion, flour, baking powder, salt, and sugar in a bowl until batter is thoroughly combined. If batter is too thick, stir in milk, about 1 tablespoon at a time.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Scoop about 1 heaping tablespoon of batter per fritter and gently drop into the hot oil; deep-fry in small batches of 3 or 4 fritters until golden brown, 3 to 4 minutes. Drain fritters on paper towels.

CHERRYSTONE CLAMS WITH GARLIC AND PARSLEY

Steps:

• Preheat oven to 400 degrees F.
• Steam the clams in the white wine in a covered, nonreactive pot about 10 minutes or until they open.
• Scoop the clams out of the pot and remove and discard the top shells.
• Pour the steaming clam liquid into another nonreactive pot, straining out any sand.
• Crush the chopped garlic to a paste and add it, along with the parsley to the clam liquid.
• Boil the liquid until it is reduced by half and add the cream.
• Continue boiling until it thickens slightly, being careful not to let the cream boil over.
• Season with salt and pepper.
• Arrange the clams on a sheet of crumpled foil on a baking sheet so that they sit flat and steady.
• Spoon enough sauce into each clam to fill the shell.
• Bake 5 minutes until sauce bubbles.