Clam Fritters

These clam fritters are a New England boardwalk classic: chopped clams folded into a simple batter and fried golden in just 3 minutes. The batter is straightforward, flour, baking powder, eggs, milk, a touch of butter, and grated onion, but the baking powder is what makes it puff up in the hot oil and gives each fritter a light, airy center.

Draining the clams well before chopping is important. Excess liquid thins the batter and causes the oil to spatter when the fritters hit the pot. You want the batter thick enough to hold a teaspoonful in a round shape as it drops.

Frying at a steady 350°F (180°C) gives you an even golden crust without burning. Three minutes is all it takes. They should be crispy on the outside and tender with bites of briny clam on the inside.

Chef Tips

• Drop the batter using two teaspoons, one to scoop and one to push it off. This gives you uniform size for even cooking.
• Don’t overcrowd the pot. Fry in batches of 5 or 6 so the oil stays hot.
• Drain on a wire rack instead of paper towels to keep the bottoms from going soggy.
• Serve immediately with lemon wedges and tartar sauce while they’re still sizzling.

Variations

• Add Old Bay seasoning to the batter for a Chesapeake Bay twist.
• Use minced fresh clams instead of canned for a more intense, briny flavor.
• Stir in diced jalapeno and a squeeze of lime for a spicy coastal fritter.