Wampanoaug Clam Fritters

Method

1. 1

   In a small bowl, whisk together 2⁄3 cup all-purpose flour, 1 tsp. baking powder, ½ tsp. kosher salt, and ½ tsp. freshly ground black pepper. If desired, stir in some minced fresh chives or cayenne pepper.

2. 2

   In a medium bowl, whisk together 1⁄3 cup whole milk, 1⁄3 cup bottled clam juice or fish stock, and 1 large egg. Add the flour mixture and 10 oz. freshly shucked clam meat, or two 10-oz. cans baby clams, drained, to the milk mixture and stir to combine.

3. 3

   In a medium Dutch oven or deep sauté pan, heat 2 cups vegetable oil over medium-high heat until it reaches 375°F. Adjust the heat as needed to maintain this temperature. Line a plate with paper towels and set near the stove.

4. 4

   Working in batches to avoid crowding, carefully spoon fritter batter into the hot oil and fry until golden brown on each side, 3–5 minutes, flipping halfway through cooking. Use ¼ cup batter for large fritters or 2 Tbsp. for smaller ones. Transfer the fried fritters to the paper towels to drain. Serve hot.

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