Clam Fritters

Name: Clam Fritters
Yield: About 3 dozen fritters
Cuisine: United States
Ingredients: 2 cups drained minced canned clams; 3 egg whites, stiffly beaten; Lemon wedges and parsley sprigs for garnish; ½ cup plus 3 tablespoons butter; 3 eggs, lightly beaten; ¾ cup beer; 2 dozen fresh cherrystone clams or; 1½ cups sifted all-purpose flour; ½ teaspoon salt

Preparation info

About
3 dozen
fritters

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1½ cups sifted all-purpose flour
½ teaspoon salt
½ cup

Method

Place the flour and salt in a mixing bowl. Melt three tablespoons of the butter and add with the eggs to the bowl. Mix well. Gradually stir in the beer. Allow the batter to stand in a warm place, such as atop the stove, for one hour.
Open the clams, remove the meat, and chop finely. Reserve the clam liquor for use in chowder. Fold the minced clams and