Clam Fritters

Preparation info
  • Makes About


    • Difficulty


Appears in

By Tom Parker Bowles

Published 2013

  • About

Gloriously easy to make, and equally good as a snack or light supper. Or even a canapé, if you’re that way inclined.


  • about 50 clams, rinsed and scrubbed if necessary, discarding any open or broken shells
  • 200 ml/7 fl oz dry white wine


Put the clams and wine in a saucepan over a medium heat, cover tightly and steam over a high heat for 2–3 minutes, or until the clams have opened. Discard any that fail to open.

Lift out the clams and, using a slotted spoon, take out the meat and chop finely.

Strain the remaining wine