Clam Fritters With Dilly Pesto Dip Recipes

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.

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.

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.

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 FRITTER SNACKS

Steps:

• Drain the clams. In a medium bowl, beat 1 egg and stir in the cup of baking mix and clams.
• In a medium skillet, heat the oil and fry the clams in pieces until golden brown. Drain on a plate lined with paper towels.

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.

CLAM FRITTERS

Steps:

• 1. Stir together the 1 cup flour, baking powder and salt. Set aside.2. Drain clams, reserving liquid for sauce.3. In medium mixing bowl, combine egg, milk, shortening and KELLOGG'S ALL-BRAN cereal. Let stand about 2 minutes or until cereal softens. Add flour mixture, green pepper, 1 tablespoon onion and 2/3 cup of the clams. Mix well.4. Drop by tablespoon into hot deep fat (375°F). Fry until golden brown, about 5 minutes. Drain on paper towels. Serve hot with Clam Sauce. 5. To make Clam Sauce, add enough water to clam juice to make 1 cup liquid. In 1-quart saucepan, cook 1 tablespoon onion in margarine, over medium until tender, stirring constantly. Stir in flour and pepper. Add liquid, stirring until smooth. Cook until mixture boils, stirring constantly. Continue cooking and stirring 1 minute longer. Stir in remaining clams and heat thoroughly. Serve hot with Clam Fritters.

CLAM AND CORN FRITTERS WITH CILANTRO DIP

Steps:

• For dip:
• Mix all ingredients in small bowl to blend. Season with salt and pepper. Cover and refrigerate until flavors blend, at least 1 hour or overnight.
• For fritters:
• Whisk flour, salt, baking soda and cayenne pepper in medium bowl to blend. Mix in drained clams, corn, green onions and egg. Stir in 1/2 cup buttermilk. Mix in enough remaining buttermilk to form stiff batter (do not overmix).
• Pour enough vegetable oil into heavy large skillet to reach depth of 1 inch. Heat oil to 350°F over medium heat. Working in batches, drop batter by heaping teaspoonfuls into oil. Cook until fritters are golden brown, turning once, about 2 1/2 minutes. Using slotted spoon, transfer to rack to drain. Serve hot, passing cilantro dip separately.