Clay's Kitchen : Bivalve Mollusk Recipes (Clam, Oysters and Mussel Recipes)

Bivalve Mollusk Recipes (Clam, Oysters and Mussel Recipes)

Provincetown Clam Fritters

Recipe from: Molly53
Servings: 8

A savory taste treat from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

2 10 ounce cans minced clams, very well drained, reserve ½ cup juice
2 teaspoons baking powder
2 cups flour
2 eggs, well beaten
½ cup milk
½ teaspoon salt
⅛ teaspoon pepper
oil or fat, for frying

Preheat your oil or fat to 360°F.

Sift dry ingredients together. Combine dry ingredients, milk and clam juice into a batter that is smooth and free from lumps. Fold in clams, mixing thoroughly. Drop from a spoon into hot fat and fry for about a minute or until golden brown on all sides. Serve with lemon wedges

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