Just as good as any restaurant, these Easy Clam Fritters are the perfect starter for a seafood dinner, a quick weeknight supper, or just as a munchie! The batter comes together in just minutes, and boy are they ever delicious! Lightly crispy on the outside, soft and fluffy on the inside, with just the right amount of seasonings and clams!
These clam fritters came about due to my hubby having a sudden munchie attack, and I’m so glad that I thought to whip up a batch! I hadn’t had nor made them in ages, but I’m not going to let THAT happen again!
I had forgotten just how delicious these really are!! And you won’t believe how easy they are to make, too!!
Sorry that I didn’t get very many pictures for you, as I really wasn’t even planning on making this a blog. But, last minute, I thought to go ahead and get a few shots, as a just in case kind of thing! But just so you know, the easy batter is very thick and loaded with clams!
I simply used an ice cream scoop to drop them into the oil, and you don’t even have to oil the scoop first or anything. *Be sure to use one that has the lever to scrape out what’s in the scoop for ease.
So, the main things that you really have to know, is not to over-stir the batter, and don’t get the oil TOO hot.
If your oil is overly hot, they’ll brown on the outside way before the inside is done. Once in the oil, turn them several times and cook them for about 13 – 15 minutes.
Remove them to a rack placed over a baking sheet and cook the rest. (This will take two batches.) I did 4, then got 5 out of the rest of the batter. You may get 10.
And, if you make them slightly smaller, reduce the time by a minute or two.
And just fry them until they’re nice and golden brown on the outside!
Aren’t they a pretty color? I just LOVE to fry!!
And they’re so nice and soft ‘n fluffy inside!! And LOADED with clams!! I just used canned, and that worked beautifully! But if you’re lucky enough to have fresh, go for it!
I served these with my Best Homemade Tartar Sauce, and that was a perfect match!
But if you think that you’d really prefer to serve these with a shrimp Cocktail Sauce, you can find my recipe for that, too, right here!
No matter which you choose, or just make both, you’re going to fall in LOVE with these!!
I’m so glad that I thought last minute, to get a few quick shots so that I could share my recipe with you! I truly had forgotten how wonderfully delicious these pretty little fritters actually are!!
They would be wonderful just as a munchie for a movie, party, get-together, or sporting event. And good enough to be a starter for a fancy seafood or steak dinner, or a quick and easy weeknight supper, too!
The whole family will enjoy these, and you’ll love that they’re fast to the table, too!
Hope you all enjoy as much as we did!! Have a wonderful week!
Easy Restaurant-Style Clam Fritters
- 1 1/2 cups regular AP flour
- 2 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. Old Bay Seasoning
- 1/4 tsp. pepper
- 1/4 tsp. cajun seasoning such as Slap Ya Mama®
- 1/8 tsp. dried dill weed
- 1/8 tsp. sugar
- 2 eggs, beaten
- 1/3 cup milk
- 1 (10 oz.) can minced baby clams, remove and reserve 4 Tbl. clam liquor (juice), drain rest well
- 1/4 cup grated fresh onion
- canola or vegetable oil for deep frying
- 1 batch of my Homemade Tartar Sauce for dipping
Whisk all ingredients together just until moistened including reserved liquor/juice, *except clams and onion. Stir in clams and onion last. Let rest 5 minutes while heating up the oil for frying.
Drop by small ice cream scoops, (or two serving spoons), into hot oil, about 325ºF, and fry until golden brown, turning so that both sides become evenly golden. Don't get oil too hot, or they'll brown on the outside and still be raw in the middle. They should fry for about 13 - 15 minutes.
Remove with a wire spider strainer. Drain on a cooling rack placed over a baking sheet.
Serve hot with a bowl of my Homemade Tartar Sauce for dipping, and a nice mug of ice cold beer!
Sunday 1st of May 2022
I can't even see the rest of the recipe because there are so many pop up ads and I can't get them to go away. They just freeze and I can't even see the recipe. Sheesh!