Rating: 4 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

Minced clams are the savory star in these golden brown clam fritters.

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
12
Yield:
24 fritters
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk the flour and baking powder together in a bowl; set aside.

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  • Beat the egg in a separate bowl until smooth. Stir in the minced clams and black pepper to taste. Stir in the flour to form a batter.

  • Drop the fritters into the hot oil by the heaping tablespoonful. Fry until golden on both sides, about 1 minute per side. Drain on a paper towel-lined plate to serve.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

123 calories; protein 4g; carbohydrates 8.7g; fat 8g; cholesterol 21.9mg; sodium 97.9mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 5 stars
09/10/2011
These were delicious...where's the optional sixth star? The recipe says it serves 12 but I doubled the batch and four of us ate every last fritter. Please note: When it says "batter" it's more like a dough. I thought perhaps I'd misread the ingredients when I doubled the recipe. Then I wondered if the clams were supposed to be with their juice (canned). Regardless I stirred in as much flour as I could and dumped the rest (next time I might use a bit less). My husband's a real clam snob (coming from the razor clam capital of "the world"). I used fresh diced horse clams which are at the very bottom of the clam-eating world. He raved about the fritters. Who knew!? Hence a sixth star! Read More
(17)

Most helpful critical review

Rating: 2 stars
11/11/2012
no flavor at all. used canned clams. batter seemed afull dry. are you supposed to use the juice from the canned clams? Read More
(5)
7 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
09/10/2011
These were delicious...where's the optional sixth star? The recipe says it serves 12 but I doubled the batch and four of us ate every last fritter. Please note: When it says "batter" it's more like a dough. I thought perhaps I'd misread the ingredients when I doubled the recipe. Then I wondered if the clams were supposed to be with their juice (canned). Regardless I stirred in as much flour as I could and dumped the rest (next time I might use a bit less). My husband's a real clam snob (coming from the razor clam capital of "the world"). I used fresh diced horse clams which are at the very bottom of the clam-eating world. He raved about the fritters. Who knew!? Hence a sixth star! Read More
(17)
Rating: 5 stars
09/22/2011
Clam fritters?! You mean clam cakes!;) That's the real New England name for these tastey babies Read More
(13)
Rating: 5 stars
08/20/2011
Simple and delicious! Read More
(9)
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Rating: 2 stars
11/11/2012
no flavor at all. used canned clams. batter seemed afull dry. are you supposed to use the juice from the canned clams? Read More
(5)
Rating: 5 stars
08/13/2012
Obviously canned clams are not for this recipe had absolutely no flavor. Have no choice where I live. Oh well just have to wait til I go back to Maine. Great fritter batter though! Read More
(2)
Rating: 1 stars
06/28/2014
AWFUL!!!!!! Read More
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Rating: 5 stars
06/14/2021
Wow these are good! Recipe seems so simple, though I did add some green onions, a little old bay and slap yo mamma seasoning…but the texture is nice and they taste great. Read More