Clam Fritters

Ingredients

• 2 cups sifted all purpose flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 2 teaspoons baking powder
• 2 cups clams (about 4 dozen littlenecks), chopped, drained
• or 1 16 oz. canned
• 2 large eggs, beaten
• 1/2 cup milk
• 2 tablespoons butter, melted
• canola oil for frying

Method

• In a large bowl, stir together the flour, salt, sugar and baking powder. In a small bowl, stir together the clams, egg, milk and butter. Add the wet ingredients to the dry and stir just to mix.
• In a 10" skillet pour the oil to a depth of 1 inch. Heat until very hot but not smoking. Drop the batter from a spoon into the oil and fry, turning once until golden brown, 4 minutes total. Remove with a slotte spoon and drain on paper bags. continue frying move batches until all of the clams are cooked.

Notes

• Description:
• "This is the authentic City Island (cousin to Coney Island) clam
• fritters....enjoy alone or with your own tartar sauce."
• Source:
• ""New York Cookbook""
• SERVINGS: 24