The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.
Reviewed: Sep. 22, 2011
Clam *fritters*?! You mean clam *cakes*! ;) That's the real New England name for these tastey babies
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Photo by AddiesMom6

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.
Reviewed: Sep. 10, 2011
These were delicious...where's the optional sixth star? The recipe says it serves 12 but I doubled the batch and four of us ate every last fritter. Please note: When it says "batter" it's more like a dough. I thought perhaps I'd misread the ingredients when I doubled the recipe. Then I wondered if the clams were supposed to be with their juice (canned). Regardless, I stirred in as much flour as I could and dumped the rest (next time I might use a bit less). My husband's a real clam snob (coming from the razor clam capital of "the world"). I used fresh, diced horse clams which are at the very bottom of the clam-eating world. He raved about the fritters. Who knew!? Hence a sixth star!
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Photo by Phoebe

Cooking Level: Expert

Home Town: Bellingham, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.
Photo by Lisawas
Reviewed: Aug. 20, 2011
Simple and delicious!
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5 users found this review helpful

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Photo by Lisawas

Cooking Level: Intermediate

Home Town: Wellesley, Massachusetts, USA
Living In: Seattle, Washington, USA

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