Name: Clam Fritters
Yield: Makes About 20
Ingredients: about 50 clams, rinsed and scrubbed if necessary, discarding any open or broken shells; 200 ml/7 fl oz dry white wine; 70 g/2½ oz plain flour; sunflower oil, for deep frying; handful of parsley, finely chopped; ½ teaspoon cayenne pepper; 1 egg, beaten; ½ teaspoon salt

Preparation info

Makes About
20

Difficulty
Easy

Appears in

Let's Eat

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.

Ingredients

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

Method

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