CLAM FRITTERS
Steps:
- In a medium-sized mixing bowl, whisk together the flour, baking powder, salt, and pepper. With a wooden spoon, mix in the onion, stirring until it is coated. Stir in the egg and clam juice, adding more if necessary to make a batter the consistency of pancake batter. Add the clams and stir to coat them with the batter. Heat 2 inches of vegetable oil in a large skillet set over high heat until a drop of water added to it sizzles immediately. Line 2 baking sheets with paper towels. Use a tablespoon to drop walnut-sized balls of batter into the oil, cooking only 4 to 5 at a time. Crowding the pan affects the cooking temperature and makes for soggy fritters. Cook until brown, 3 to 4 minutes, turning once halfway through the cooking time to brown the top side. Cut into the first of the fritters to make sure it is cooked through. Use a slotted spoon to place the cooked fritters on the paper towel-lined baking sheets. Serve immediately with tartar sauce.
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