Best Deanns Clam Fritters Recipes

GEODUCK FRITTERS

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.

PROVINCETOWN CLAM FRITTERS

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

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.

CLAM FRITTERS

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.

GRAMMY'S CLAM FRITTERS

Steps:

• 1. heat deep fryer to btwn 350-375 degrees
• 2. mix ingredients well, drop by teaspoonfulls into fryer. Cook until golden brown. Serve with lots of dipping sauces, especially ketchup, mmmmm!

CLAM FRITTERS WITH DILLY PESTO DIP

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.

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.

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:

• 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.