Clam Fritters from The Rose & Crown

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Clam Fritters from The Rose & Crown
Clam Fritters from The Rose & Crown
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Servings
Ingredients
Clams preparation
  • 1 dozen Littleneck clams or an 8 oz. can chopped clams with juice and reserve juice
Fritters
Servings
Ingredients
Clams preparation
  • 1 dozen Littleneck clams or an 8 oz. can chopped clams with juice and reserve juice
Fritters
Clam Fritters from The Rose & Crown
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Clams preparation
  1. Clean clams to remove sand. To a pot of boiling water, add salt, pepper and lemon wedges. Add clams and cook until shells open. Remove shells from water and chop meat into small pieces. Reserve a cup or 2 of the cooking broth.
Fritters
  1. In a food processor, finely mince jalapeno pepper, onion and garlic. In a bowl, combine jalapeno pepper, onion, garlic, clams, Tabasco sauce, salt, pepper, flour, cornmeal and baking powder. Add cooking broth or canned clam juice to mixture and stir together. Add enough liquid to form sticky balls that will hold together when dropped into the olive.
  2. In a cast-iron or heavy-bottomed pan, heat olive oil to 350°. Use enough olive oil to cover fritters. Olive oil will shimmer but not smoke when ready. Drop balls in oil and cook until golden brown. Drain a paper towel and serve immediately with lemon and either tartar sauce or cocktail sauce. Serves 4.
Recipe Notes

Recipe courtesy of:

The Rose & Crown

23 South Water Street, Nantucket • 508-228-2595 • theroseandcrown.com