PROVINCETOWN CLAM FRITTERS
A savory taste treat from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Savory
Time 16m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your oil or fat to 360°F.
- Sift dry ingredients together.
- Combine dry ingredients, milk and clam juice into a batter that is smooth and free from lumps.
- Fold in clams, mixing thoroughly.
- Drop from a spoon into hot fat and fry for about a minute or until golden brown on all sides.
- Serve with lemon wedges.
CLAM FRITTERS
We had clam fritters every time we went to Rhode Island. I looked for a recipe and finally found this one. Now we have them whenever we want.
Provided by Taste of Home
Time 20m
Yield 14-16 fritters.
Number Of Ingredients 10
Steps:
- In a bowl, combine the flour, baking powder, salt and pepper; set aside. Drain clams, reserving 2 tablespoons juice; set clams aside. In a small bowl, beat the egg, milk and reserved clam juice; stir into dry ingredients just until moistened. Add the clams and onion. , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls into oil. Fry for 2-3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve fritters with tartar sauce and/or lemon wedges if desired.
Nutrition Facts :
DEANN'S CLAM FRITTERS
Make and share this DeAnn's Clam Fritters recipe from Food.com.
Provided by Debbie R.
Categories Healthy
Time 20m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Mix. Fry in hot oil until med-dark brown, about 1 - 3 minutes per side probably. Drain on paper towels.
CLAM FRITTERS
We dig up our own quahogs at a local beach - Ferry Beach, Maine - my son-in-law brings in just-caught lobsters from his boat-we pick up fresh corn at a farmers market -scrub a few potatoes and we're on our way to a good fish fry!
Provided by Julie Bs Hive
Categories < 60 Mins
Time 40m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Drain clams, reserving the juice. Coarsely chop clams (I run them through the grinder).
- Sift together flour, baking powder, salt and pepper. Stir into chopped clams with combined clam juice and eggs.
- Drop by tablespoonfuls into a little hot fat or salad oil in skillet (I use a deep-fat fryer) and fry until golden brown on both sides. Drain on paper towels.
Nutrition Facts : Calories 230.6, Fat 3.2, SaturatedFat 0.8, Cholesterol 115.5, Sodium 661, Carbohydrate 31, Fiber 1, Sugar 1, Protein 17.7
CLAM FRITTERS
From Denton, MD Women's Club "The Chesapeake Collection" cookbook. These fry up light and airy - very good when longing for the beach!
Provided by Aunt Willie
Categories Healthy
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Beat together egg, milk and clam juice.
- Sift together flour, baking soad, cream of tartar, slat and baking powder.
- Add dry ingredients to wet and mix well.
- Fold in clams.
- Drop by spoonfuls into 400 degree oil and fry until golden brown.
- Drain on paper towels and serve hot.
Nutrition Facts : Calories 281.3, Fat 3.1, SaturatedFat 0.9, Cholesterol 81.8, Sodium 840.4, Carbohydrate 44.1, Fiber 1.4, Sugar 1.7, Protein 17.4
CLAM FRITTERS WITH DILLY PESTO DIP
Do you like Indian Fry Bread? I have taken this idea for this bread to turn it into claim fritters and accompanying dip. This is a great recipe to load a crockpot on warm setting with the fritters and have the cold dip next to it for an appetizer party. This dip can be used with any baked or fried fish. Chilling or Cooling time not included.
Provided by Montana Heart Song
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Mix all dip ingredients in the order listed. Cover and refrigerate in a crockery or metal bowl.
- It is best to refrigerate 4-6 hours. If you can't, cool at least an hour before serving.
- In large mixing bowl, mix 2 cups flour, baking powder, baking soda, salt and powdered milk.
- Add shortening and cut in with pastery cutter or two forks.
- Mix in nutmeg and confectionary sugar. Mix well.
- Add drained claims.
- Measure reserved juice for 2 tblsps.claim juice.
- Add to the mixture.
- Slowly pour and mix warm water to the mixture and mix.
- Dough will be sticky. If it isn't add a little more liquid carefully.
- Sprinkle 2 tblsps flour on surface in a large circle.
- Turn out sticky dough on floured surface.
- Knead until dough is soft and smooth, not sticky. Sprinkle more flour if necessary.
- on the surface when you kneading or a little flour on the dough.
- Form into 2 inch balls. Place on a lightly floured dish. Form the balls all at once.
- Heat oil to 375* in fry pan or if you have a deep fryer heatto 375* for the oil required for that appliance.
- When oil is ready, flatten each ball to 5 to 6 inches and slide the flatten disk into the oil. Fry on one side.
- about 2 minutes, then flip over to cook the other side. It will not take quite as long.
- Drain on paper towels. Keep Warm. Or, reheat when ready to serve.
GEODUCK FRITTERS
Make and share this Geoduck Fritters recipe from Food.com.
Provided by morgainegeiser
Categories Canadian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200 degrees.
- Line a baking dish with paper towels and set aside.
- Sift the flour, baking powder, salt, and pepper into a mixing bowl. Add the clam juice, eggs, and milk and beat thoroughly with a wire wisk. Fold in the butter and geoduck.
- Fill a large saucepan or wok halfway with vegetable oil and heat to 375 degrees. Very carefully, drop large spoonfuls of batter into the hot oil and 3 to 4 minutes, turning once, or until the fritters are golden brown on both sides. Drain on paper towels, then transfer the fritters to the prepared baking sheet and place in the oven to keep warm.
- To serve, divide the fritters among individual plates and serve immediately.
- Note: Geoducks can be tricky and messy to clean. Any good fishmonger will be glad to clean the giant clam as you desire.
Nutrition Facts : Calories 190.5, Fat 5.5, SaturatedFat 2.5, Cholesterol 113.6, Sodium 513.3, Carbohydrate 27.5, Fiber 0.9, Sugar 0.9, Protein 7.2
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