Best Clam Frittata Recipes

VERMICELLI FRITTATA WITH CLAMS

Steps:

• Heat oven to 375°. Grease 10-inch pie plate. Cook and drain vermicelli as directed on package. Mix vermicelli and clams. Place in pie plate; press down slightly.
• Heat oil in 8-inch skillet over medium heat. Cook bell pepper, onions and garlic in oil, stirring occasionally, until vegetables are crisp-tender. Spread evenly over vermicelli mixture.
• Beat eggs, milk, cheese, salt and pepper. Pour over vegetables. Bake 20 to 25 minutes or until center is set. Let stand 5 minutes before cutting.

CLAM FRITTATA

Steps:

• Place the top oven rack about 8 inches from the flame. Preheat the broiler. Tightly wrap the handle of a 9-inch nonstick skillet with a double thickness of heavy-duty aluminum foil.
• Beat the eggs until smooth. Add the tomato, ham, cheese and half-and-half and stir to mix well.
• Heat the oil in the prepared skillet over medium heat and add thyme and garlic. Stir until the oil is aromatic, about 2 minutes. Slowly pour in the egg mixture while stirring slowly. Stir in the butter, pepper and hot sauce. When curds begin to form, reduce the heat to medium-low and stir in the clams and basil. Cook until the egg mixture thickens, adjusting the heat if necessary so the bottom does not scorch. (Or place the skillet over a pot of simmering water and cook eggs as in a double boiler or bain marie.)
• When the eggs have mostly set and only a thin, uncooked layer remains on top, place the skillet under the broiler, stirring once after 2 minutes, until the top is lightly browned, about 5 minutes. Serve while warm.

CLAM FRITTERS

Steps:

• In a mixing bowl combine the crumbs, clams and pimiento. Season with some salt and pepper. Stir the yolks into the batter and moisten with enough milk to make a heavy batter.
• Whip the egg whites until stiff and fold them into the mixture. Drop the batter by spoonfuls onto a non-stick skillet and cook until browned on both sides. Serve over an arugula or sliced tomato salad.

CLAM FRITTERS

Steps:

• Beat the egg and gradually beat in the flour. Slowly stir in the milk, clams, salt, pepper and onion. If desired, stir in the green pepper. With hands shape mixture into 2 inch diameter patties.
• In a medium skillet heat the oil over medium-high heat until hot. Fry the patties in the hot oil until golden brown. Place cooked fritters on paper towels to soak up any excess oil.

CLAM FRITTERS

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.

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.

BRISSIN CLAM FRITTERS

Steps:

• For the clams: In a large pot over high heat, add the oil and when hot, add the thyme, jalapeno, garlic, and lemon. Cook for 1 minute, and then add the white wine, red chile flakes, and butter. Bring this mixture to a boil and then add the clams. Cover and reduce heat to medium-low and steam for 10 to 15 minutes. Remove the clams and strain over a bowl, reserving the cooking liquid. When clams are cool enough to handle, remove from their shells and chop.
• Guy's tip: If using canned baby clams, build the clam liquid the same as above and then add the baby clams and 1/3 cup of the can liquid into the broth, turn off heat and let sit 15 minutes. No need to chop these!
• For the fritter batter: In a medium saute pan over medium-high heat, add the butter and, when melted, add the red bell pepper, onions, and jalapenos. Saute for 3 to 4 minutes, and then add the garlic and 1 tablespoon of the parsley and cook for 1 minute more. Remove to a plate to cool.
• In a large bowl, add the flour, cornmeal, 1 teaspoon salt, pepper, and baking powder. Mix well. Make a well in the center and add the beer and the egg yolks, and fold together with a rubber spatula until well combined. Add in the cooled vegetable mixture, the chopped clams, and 1/2 cup to 1 cup of the reserved, strained cooking broth. You are looking for the consistency of pancake batter.
• In a large skillet over high heat, add the canola oil and when hot (200 degrees F) add the fritter batter in 1/3 cup amounts, careful not to crowd. Be cautious, these pop sometimes, splattering hot oil. Cook for 4 to 5 minutes, gently turn over and cook for an additional 3 to 4 minutes. Remove to a paper towel-lined plate, sprinkle with reserved salt and repeat. Can be held warm in a 275 degrees F oven for 15 minutes.
• Serve with lemon wedges, the remaining 1 tablespoon minced parsley, and the Fritter Dipper Sauce.
• In the small bowl of a food processor fitted with the bottom blade, add the egg yolk, vinegar, horseradish, and salt and pulse to combine. With the motor running, very slowly add in the olive oil in a fine stream.
• Once mayonnaise is created, add the remaining ingredients, and adjust seasoning if needed.
• Guy's Tip: If you have time, cover and refrigerate for 30 minutes allow flavors to marry.