Grammy's Clam Fritters Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 28, 2014
AWFUL !!!!!!
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Home Town: Hampton, Virginia, USA

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Reviewed: Nov. 11, 2012
no flavor at all. used canned clams. batter seemed afull dry. are you supposed to use the juice from the canned clams?
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Home Town: Binghamton, New York, USA

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Reviewed: Aug. 13, 2012
Obviously canned clams are not for this recipe, had absolutely no flavor. Have no choice where I live. Oh well, just have to wait til I go back to Maine. Great fritter batter though!
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Photo by Bill Franke

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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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Cooking Level: Expert

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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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Cooking Level: Expert

Home Town: Bellingham, Washington, USA

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Reviewed: Aug. 20, 2011
Simple and delicious!
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Cooking Level: Intermediate

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


 
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