Wampanoaug Clam Fritters

Ingredients

For 8 servings

• •2 ⁄3 cup all-purpose flour
• •1 c. à café baking powder
• •0.5 c. à café kosher salt
• •0.5 c. à café freshly ground black pepper
• •Minced fresh chives or cayenne pepper (optional)
• •1 ⁄3 cup whole milk
• •1 ⁄3 cup bottled clam juice or fish stock
• •1 large egg
• •10 oz freshly shucked clam meat, or 2 (10-oz.) cans baby clams (I like Cento brand), drained
• •2 tasse vegetable oil, for frying

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.