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Clams: Clam Fritters with Tartar Sauce

Source of Recipe

From "Southern Fried" by James Villas


Recipe Introduction

"Although fresh hard-shell quahogs are plentiful and raked all along the coastal Southern states, I usually prefer to cook with canned baby clams since they are not only tender and fully acceptable in flavor but pose much less risk of overcooking (and toughening). Still, be sure to watch these fritters carefully and remove them from the oil as soon as they're just fried through and lightly browned. Some cooks dredge their batter in plain flour, but I find that cornmeal provides a much tastier and more delightful crunch to the fritters. This is a classic tartar sauce suitable for virtually any form of fried seafood, so you may want to double the recipe and have plenty of sauce on hand in the fridge."

List of Ingredients

The Tartar Sauce:
â—¦ 1 cup mayonnaise
â—¦ 1 tablespoon drained sweet pickle relish
â—¦ 1 tablespoon minced fresh parsley leaves
â—¦ 1 tablespoon minced scallions
â—¦ 2 teaspoons minced drained capers
â—¦ 1 teaspoon Dijon mustard

The Fritters:
â—¦ Two 10½-ounce cans minced clams, drained and juice reserved
â—¦ 2 large eggs, beaten
â—¦ 1 teaspoon fresh lemon juice
â—¦ 1 tablespoon finely chopped fresh parsley leaves
â—¦ 2 cups yellow cornmeal
â—¦ 2 teaspoons baking soda
â—¦ ½ cup milk
â—¦ 3 tablespoons butter, melted
â—¦ Salt and freshly ground black pepper to taste
â—¦ Cayenne pepper to taste
â—¦ Peanut oil for deep frying


Recipe

To make the sauce, combine all the ingredients in a bowl, mix till well blended, and let stand at room temperature for 15 minutes. Chill till ready to serve.

To make the fritters, combine the clams, eggs, lemon juice, parsley, cornmeal, and baking soda in a large bowl and stir till well blended. Blend the reserved clam juice with the milk and add just enough to the clam mixture to make a firm batter, stirring well. Add the butter, salt and pepper, and cayenne and stir till well blended.

In a large, heavy skillet, heat about 1 inch of oil over moderate heat for 2 minutes, drop the batter by full tablespoons in batches into the oil, and fry till cooked through and browned, 2 to 3 minutes, turning once. Drain the fritters on paper towels and serve hot with the tartar sauce.


Makes 6 servings