"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Clam Fritters for Four Recipe

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This recipe for Clam Fritters for Four, by , is from The Warner Family and Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edith Warner
Added: Sunday, March 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs
2/3 cups chopped fresh clams - little necks work well
1 1/3 cups flour
1 1/3 tsp. baking powder
2/3 cup of milk
4 tbsp. clam juice
2/3 tsp. salt
1/4 tsp. pepper

Directions:
Directions:
Scrub clams, discard open ones, and steam in 11/2 cups of water. Cover pot. Remove meats and chop. ( You can also use a container of fresh chopped clams from a fish market or the supermarket.)
Beat eggs. Add sifted dry ingredients alternately with liquids. Then add clams. Drop by tablespoon in 1/2 inch of shortening in electric fry pan, at 400 degrees. A regular frying pan works well, also. Brown on both sides (like a small pancake) and drain on paper towels. Serve with ketchup, cocktail sauce, or tartar sauce. Coleslaw completes the dinner.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Makes about 12 fritters. Canned clams don't provide as much flavor but use them if fresh clams aren't available.
My parents used to run clam chowder and fritter dinners at the Methodist Church, West Haven, CT in the 50's and 60's. They were very popular. The last dinner was in October 1967. They had many helpers in the kitchen.

 

 

 

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