More Recipes Like Clam Fritters - All Recipes
 
Photo of: Zucchini and Razor Clam Fritters

Zucchini and Razor Clam Fritters

Submitted by: BC 
Living In: Centralia, Washington, USA
Tender, golden brown fritters are bursting with zucchini and razor clams. 
Photo of: Grammy's Clam Fritters

Grammy's Clam Fritters

Submitted by: Lisawas 
Home Town: Wellesley, Massachusetts, USA
Living In: Seattle, Washington, USA
Minced clams are the savory star in these golden brown clam fritters. 
Photo of: Jimmy's Clam and Corn Fritters

Jimmy's Clam and Corn Fritters

Submitted by: lisa01 
A Southern-style fusion of clam fritters and hush puppies combines the best of both in one savory, golden-brown treat. 
Photo of: Clam Chowder Tart

Clam Chowder Tart

Submitted by: Kevin Ryan 
Crumbly bacon and sauteed onions are stirred into a cooked custard of clams, eggs, cream and nutmeg. This concoction is then poured into a pastry shell and baked. Serve hot or at room temperature. 
Photo of: Shirley's Maine Clam Chowder

Shirley's Maine Clam Chowder

Submitted by: IRELAND2 
This is a rich clam chowder, but not as thick and pasty as some. Fresh shucked clams are recommended, but you may also use canned clams. 
Photo of: Wilma's Clam Chowder

Wilma's Clam Chowder

Submitted by: Wilma Scott 
A chunky, delicious chowder with a back-east taste. 
Photo of: California Clam Chowder

California Clam Chowder

Submitted by: Ken Glass 
This California clam chowder is a new twist on the traditional New England clam chowder and is perfect for winter meals. 
Photo of: Linguine with Clam Sauce

Linguine with Clam Sauce

Submitted by: Dorothy Rinaldi 
For this quick and easy clam sauce, toss canned clams in a pan with butter, oil, garlic, parsley, basil and pepper. Serve hot over linguine. 
Photo of: Perfect Cauliflower Fritters

Perfect Cauliflower Fritters

Submitted by: mumof2 
This versatile, quick-and-easy cauliflower fritter recipe is fantastic on its own or served as an appetizer. 
Photo of: Cathie's Clam Chowder

Cathie's Clam Chowder

Submitted by: Cathie West 
Bacon, half-and-half, clam juice and fresh minced clams make up this traditional chowder thickened with a roux. 
 
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