Reviewed: Aug. 18, 2012

These fritters disappeared so fast. After reading the reviews I decided to add a tsp of baking powder to the batter. The fritters did puff up nice with a golden outside and a puffy pillow inside. I did forgo the green peppers. Using two spoons to drop the batter into the grease worked well for me. Salted them generously with Kosher salt as soon as they came out of the fryer. YUM!

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Reviewer:

Lightedway

Cooking Level: Intermediate

Living In: Niantic, Connecticut, USA

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

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:

Bat Ma'am

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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3 users found this review helpful

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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3 users found this review helpful

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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8 users found this review helpful

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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19 users found this review helpful

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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6 users found this review helpful