Clam Fritters

Clam fritters, also known as clam cakes, are a popular New England dish found along the coastal states that make up that region—in particular, Rhode Island. They’re relatively simple to make, and during the summer months, they’re one of the best seafood appetizers to enjoy if you like a crispy, savory fresh seafood dish. And unlike the fried, crunchy outer, the soft, pillowy neutral inside is light and lean, resulting in a dish that’s tender, flaky, crunchy and savory. This recipe calls for just a few basic ingredients, making this take on clam fritters both simple and easily adaptable. Try it with a side of fresh tartar sauce and lemon wedges for a classic take on a favorite New England appetizer.

Ingredients for Clam Fritters

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• All-purpose flour: Flour holds this recipe together. If you can’t have gluten, opt for your favorite 1:1 gluten-free flour mix.
• Baking powder: Baking powder helps to give the flour a light and fluffy texture.
• Spices: Just salt and pepper are used to spice up this fried clam dish.
• Clams: This recipe calls for a can of minced clams; otherwise, grab about 7 ounces of fresh clams to mince if you prefer.
• Egg: Keep the egg cold before using, as it will help to keep the dough from becoming too sticky.
• Milk: This recipe calls for 2% milk, but it’s fine to use whole milk as well.
• Onion: Use a white or yellow onion for this recipe.
• Oil: Use your favorite oil for deep-fat frying, such as avocado, peanut, or canola oil, or other oils with high smoke points.
• Optional: Tartar sauce and lemon wedges for serving.

Directions

Step 1: Prepare batter, clams

Melissa Patterson for Taste of Home

In a bowl, combine the flour, baking powder, salt and pepper; set aside. Drain the clams, reserving 2 tablespoons of juice before setting the clams aside. In a small bowl, beat the egg, milk and reserved clam juice; stir into the dry ingredients until the mixture is just moistened. Add the clams and onion.

Melissa Patterson for Taste of Home

Step 2: Deep fry

Melissa Patterson for Taste of Home

In an electric skillet or deep-fat fryer, heat oil to 375°F. Drop batter by tablespoonfuls into the oil. Fry for two to three minutes, or until golden brown, turning occasionally to cook evenly. Remove from the oil to drain on paper towels.

Step 3: Serve

Melissa Patterson for Taste of Home

Serve the fritters with tartar sauce and lemon wedges, if desired.

Melissa Patterson for Taste of Home

Recipe Variations

• Add herbs: Add dried herbs, such as dried parsley, oregano, or an Italian seasoning blend, to the flour.
• Make a dipping sauce: Tartar sauce and lemon wedges are absolutely delicious, yes, but if you want to switch it up, consider making a few different dipping sauces to switch things up.

How to Store Clam Fritters

While clam fritters are best enjoyed hot from the fryer, you can store any leftovers in the fridge for a few days, reheating when you like. To store the fritters, wrap any leftovers in an airtight container with plastic wrap.

How do you reheat clam fritters?

To reheat clam fritters, use a skillet with some oil on medium heat. Add the clam fritters to the skillet once it’s heated, and stir frequently until they’re warmed through.

Clam Fritter Tips

Melissa Patterson for Taste of Home

What should I look for in fresh clams?

If you’ve opted to use fresh clams, look for ones that smell fresh and as salty as the water from which they were harvested, not fishy or ammoniated. Additionally, the shells should be tightly closed, and they should spring open or close when you touch it. And just a note: Clams are a highly perishable food and should be eaten or cooked immediately.

How can I tell when clam fritters are done?

It’s actually quite easy to tell when clam fritters are done: They’ll be golden brown and crispy on both sides.

Why is the dough sticky?

Clam fritter dough can be quite sticky, so if you’re suffering with this annoyance, add just a bit more reserved clam juice.