JIMMY'S CLAM AND CORN FRITTERS
- 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.
Nutrition Facts : Calories 381.6 calories, Carbohydrate 47.2 g, Cholesterol 21.4 mg, Fat 16.4 g, Fiber 2.5 g, Protein 12.7 g, SaturatedFat 2.2 g, Sodium 706.3 mg, Sugar 4.4 g
CHERRYSTONE CLAM AND CORN FRITTERS
- Open the clams, and save both the juice and the clams. There should be about 2 cups of liquid and about 1 1/4 cups of clams. Put the clams on a flat surface and chop them until they are coarse-fine.
- Shuck the corn, and cut the kernels from the cob. There should be about 1 cup.
- Put the flour in a mixing bowl, and add the chopped clams, 3/4 cup of the reserved clam liquid (the rest may be discarded or put to another use), corn, egg yolks, tarragon, baking powder, salt, pepper and Tabasco.
- Blend well.
- Beat the whites until stiff, pour them over the batter, and fold them in.
- Heat 2 tablespoons of the oil in a skillet, and when it is quite hot, add about 1/4 cup of the batter at a time, keeping each fritter separated. Continue adding batter in this manner until the skillet is filled without crowding.
- Cook about 1 minute or slightly longer on one side or until the edges of the fritters start to brown. Turn and cook 1 minute or slightly longer on the other side. As the fritters are cooked, transfer them to sheets of absorbent paper towels. Continue making fritters until all the batter is used.
- Use about 2 additional tablespoons of oil for each batch of fritters. Serve the fritters with sweet red pepper sauce spooned over.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 169 milligrams, Sugar 0 grams, TransFat 0 grams
CLAM AND CORN FRITTERS
- Whisk all of the ingredients together and don't over mix. Deep fry in 350 degree hot oil to a golden brown. Drain the hot fritters in a rack with paper towel to catch the dipping oil.
Nutrition Facts : Calories 347.1, Fat 3.5, SaturatedFat 1, Cholesterol 84, Sodium 1389.3, Carbohydrate 51.2, Fiber 2.4, Sugar 2.5, Protein 26.7
We dig up our own quahogs at a local beach - Ferry Beach, Maine - my son-in-law brings in just-caught lobsters from his boat-we pick up fresh corn at a farmers market -scrub a few potatoes and we're on our way to a good fish fry!
Provided by Julie Bs Hive
Categories < 60 Mins
Yield 5-6 serving(s)
Number Of Ingredients 8
- 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.
Nutrition Facts : Calories 230.6, Fat 3.2, SaturatedFat 0.8, Cholesterol 115.5, Sodium 661, Carbohydrate 31, Fiber 1, Sugar 1, Protein 17.7
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