Recipe by Christine Johnson
"My stepmother got this recipe from an 80-year-old woman back in the 1940's."
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ground black pepper
minced green bell pepper
I think this is one of the best darn clam fritter dishes i've ever tried!!!
I followed the directions exactly and found that 1/2 cup of flour was very short. I doubled the flour and ended up with a mixture that was more like thick pancake batter. The flavor was good but the texture was soft. A crispy texture would have been better. We enjoyed them with salsa and,or tartar sauce. Maybe adding bread crumbs would have been a good idea?!
If you like clams, you'll enjoy these. I felt they needed more spice so I added some. Will make again!
I couldn't find a receipe in my cookbooks and my husband wanted to make clam fritters so I looked on the internet. He made them and they were DELICIOUS! I am passing along the receipe to my friends.
After reading the reviews I changed the following: Used green onions instead of white, added 1 teaspoon Old Bay and 3 squirts Texas Pete. They were delicious.
Don't expect these fritters to be like the round fritters you get at a restaurant, they are truly more like pancakes. But they were good, a tad bland, so we ate them with ranch dressing (all I had). I also made a batch with corn instead of clams...a different taste but not bad! Next time I'd like to spice up the clam version a little and possibly make some type of sweeter sauce to dip them in. But overall, very good!
Very yummy. These are a regular in our house.
Are the clams in their own juice? If they are, that negates the milk - adding milk makes it a soup. I tried this with some clam juice, a tad more flour, and a half hour in the fridge to absorb.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 267
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