Reviewed: Apr. 30, 2012

Love, love, love these clam fritters. I do not add the green pepper, I don't want to distract from the clams! I serve them with a "blooming onion" sauce for dipping and boy do they go fast!!!

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Reviewer:

Mrs. Chef Esh

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Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

Reviewed: Oct. 13, 2011

I just tried these, I did not add the onion or bell pepper, I believe that would have made them even better. The liquid made the batter super runny, I added dry bread crumbs, parmesan cheese and panko, still couldn't really make a patty, i just dropped the batter by the spoonful into the oil and flattened them with the spoon. They'd be great with cocktail sauce or tartar sauce. I did not expect my young sons to like them but they are gobbling them up!

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Reviewer:

Batti

Cooking Level: Beginning

Living In: Seattle, Washington, USA

Reviewed: Aug. 9, 2011

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.

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Reviewer:

John Ericksen

Reviewed: May 29, 2011

These were OK. It was very soupy with 1/2 cup of flour, no way you could make a patty with that, so I added more flour but in hind sight think 1/2 corm meal might have been good in it. I added more spices after reading the reviews and spoon dropped in hot oil to fry (even with added flour it was too soupy to form into patties). The were ok after tasting first few i added 1 -2 tsp of sugar. I thought the ones with sugar tasted better than the ones without.

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Reviewer:

Karen

Cooking Level: Intermediate

Home Town: Milton, Florida, USA

Living In: Black Mountain, North Carolina, USA

Reviewed: Jun. 28, 2010

I did not care for this. Bland, tasteless, consistency of a toll house cookie. Never again.

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Reviewer:

dandaniels1

Reviewed: Feb. 5, 2009

This is a great recipe. Its not bland if you like clams. I left out the onion and the bell pepper. It was perfect! Nothing to hide the taste of the clams.

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Reviewer:

bkarl777

Reviewed: Aug. 18, 2008

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?!

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Reviewer:

Gretchen

Reviewed: Jul. 14, 2008

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.

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Reviewer:

Clare

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Newtown, Connecticut, USA

Reviewed: Feb. 4, 2008

Maybe I did something wrong but I had to almost double the flour to get them thick enough to fry. My daughter has tried several clam fritter recipes and thought this was the best.

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Reviewer:

SANDRADIFF

Reviewed: Jan. 23, 2008

I followed the recipe exactly and thought that they were "ok". They were, as some of the other reviews said, pretty bland. I will not be making these again.

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