Email to Cat      

Clams: Clam and Corn Fritters

Source of Recipe


Coastal Living, July 2003






List of Ingredients



• 1 pound fresh littleneck clams, scrubbed
  
• 1 cup all-purpose flour
  
• 1 tsp baking powder
  
• 1 tsp salt
  
• 1 tsp freshly ground black pepper
  
• 1/2 tsp ground red pepper
  
• 1-1/4 cups fresh corn kernels (about 2 ears)
  
• 1 red bell pepper, diced
  
• 1 yellow bell pepper, diced
  
• 1 poblano chile, diced
  
• 1 bunch green onions, sliced (about 1 cup)
  
• 6 large egg whites
  
• 2 quarts peanut oil
  






Instructions



1. Carefully open clam shells, and remove meat. Coarsely chop; drain.
   
   
2. Combine flour and next 4 ingredients in a large bowl. Stir in corn and next 4 ingredients. Fold in clams. Whisk egg whites in a separate bowl until stiff peaks form; fold into clam mixture.
   
   
3. Pour oil to depth of 2 inches into a 4-quart Dutch oven; heat to 360º F. Carefully drop batter by tablespoonfuls into oil; fry 1 to 1-1/2 minutes on each side, or until golden brown, turning with a slotted spoon. Drain on paper towels. Serve immediately.
   
   Makes about 3 dozen.
   
   .............................
   
   NOTE: You may substitute 1/4 cup drained, diced canned clams for fresh.