Clam Fritters

By Sam Sifton

Clam Fritters
Davide Luciano for The New York Times. Food stylist: Claudia Ficca. Prop stylist: Gozde Eker.
Total Time
1 hour
Rating
4(202)
Comments
Read comments

This is a recipe for classic New England clam fritters prepared as conch fritters are in the Bahamas, with a low zip of jalapeno heat and a high one of lime juice. I serve them with my version of the ubiquitous mayo-ketchup sauce of the Lucayan archipelago. These fritters are terrific when prepared with freshly shucked clams, but if you don’t want to open clams by hand, they are still excellent with lightly steamed ones. A deep cast-iron skillet placed over a gas grill allows you to fry the fritters outdoors if you like, reducing kitchen mess. Or if you don’t wish to fry, you can treat the batter as if it were for pancakes. The flavor abides, if not the full crispiness.

Featured in: A Clam Fritter That Brings the Bahamas to Your Home

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:6 to 8 servings as an appetizer

    For the Clams

    • 36cherrystone clams
    • 1½cups or 180 grams all-purpose flour
    • 3large eggs, separated
    • ½red onion, peeled and diced
    • ½red pepper, seeded and diced
    • 2ribs celery, diced
    • 2cloves garlic, peeled and minced
    • 1jalapeño pepper, seeded and diced
    • ¾cup clam broth or clam liquor
    • 2teaspoons baking powder
    • 2 to 3cups neutral oil, like canola
    • 2scallions, chopped
    • 2limes, cut into wedges

    For the Sauce

    • 3tablespoons ketchup
    • 2tablespoons mayonnaise
    • 1tablespoon hot sauce
    • 3tablespoons lime juice (the juice of 1 or 2 limes)
    • Kosher salt and freshly ground black pepper, to taste
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

739 calories; 74 grams fat; 6 grams saturated fat; 0 grams trans fat; 45 grams monounsaturated fat; 21 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 13 grams protein; 680 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    Beat the egg whites until stiff, then whisk the baking powder into the clam batter, and carefully fold the egg whites into it afterward.

  5. Step 5

    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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
202 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Joe

I know this may sound like heresy and classify me as a unconscionable slacker who's seeking the easy way out, but has anyone made these fritters with canned, chopped clams? If not, I'm going to give it a tryt.

Kathleen H

You are a cook. You decide on the size of your onion or your pepper.

Kristi

According to the "clam and corn fritters" recipe on this site, 24 cherrystone clams should yield about 1 1/4 cups of clams, so 36 should be 1 3/4 to 2 cups.

I used 2 small cans baby clams and their juice - somewhat under 2 cups clam bits. Came out very well, though could have been clammier.

Pat

In response to the person who asked if they can be make with canned chopped clams....I grew up in New England, my mother made them w canned clams all the time, and they were delicious!

Robin

Would these work using an air fryer?

PaulR

I understand that I am lazy, but shucking clams is a pain. Will this work with canned clams?

Private comments are only visible to you.

Recipe Tags

or to save this recipe.