Clam Fritters


  • 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


  • 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.


  • 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