Wampanoaug Clam Fritters
Soft-shell clams, also called steamers because they are usually cooked that way, are somewhat difficult to obtain if you don’t live in an area where the mollusks are abundant. They are worth the search in the same way that soft-shell crabs are; they are delicate in texture and briny in flavor. Be sure to pull off the tough outer coating of the siphon, which is a prominent feature of these clams.
Steamers are also known as Ipswich or Essex clams or, somewhat ironically, fryers, because that’s the other way they are most often enjoyed.
If you cannot find steamers, substitute hard-shell littleneck clams or even canned whole clams. The steamers are seasonal, showing up in the Northeast between May and October. Here, the clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter.
Recipe information
Total Time
20 minutes
Yield
Makes 8 large or 16 small fritters
Ingredients
Preparation
Step 1
In a small bowl, whisk together 2⁄3 cup all-purpose flour, 1 tsp. baking powder, ½ tsp. kosher salt, and ½ tsp. freshly ground black pepper. If desired, stir in some minced fresh chives or cayenne pepper.
Step 2
In a medium bowl, whisk together 1⁄3 cup whole milk, 1⁄3 cup bottled clam juice or fish stock, and 1 large egg. Add the flour mixture and 10 oz. freshly shucked clam meat, or two 10-oz. cans baby clams, drained, to the milk mixture and stir to combine.
Step 3
In a medium Dutch oven or deep sauté pan, heat 2 cups vegetable oil over medium-high heat until it reaches 375°F. Adjust the heat as needed to maintain this temperature. Line a plate with paper towels and set near the stove.
Step 4
Working in batches to avoid crowding, carefully spoon fritter batter into the hot oil and fry until golden brown on each side, 3–5 minutes, flipping halfway through cooking. Use ¼ cup batter for large fritters or 2 Tbsp. for smaller ones. Transfer the fried fritters to the paper towels to drain. Serve hot.
Recipe notes
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