BONACKER CLAM FRITTERS (about 16)
“Craig Claiborne, longtime food editor of the New York Times, lived near Round Swamp Farm in Long Island and was a great fan. He tirelessly sought out authentic American cooking and, in 1976, called this recipe ‘Americana, pure and simple’.”
1 cup flour
1 teaspoon baking soda
2 teaspoons baking powder
1 tablespoon lemon juice
1/3 cup clam juice (reserved from clams)
¼ cup milk
1 tablespoon melted butter
2 tablespoons finely chopped parsley
4 dozen cherrystone clams, shucked, drained and coarsely chopped
salt and freshly ground black pepper
tartar sauce to accompany (optional)
1. Sift together flour, baking soda, and baking powder in a mixing bowl. Whisk in eggs, lemon juice, clam juice, milk, butter and cayenne, whisking until batter is smooth. Add parsley and clams, then season with salt and pepper. Mix well.
2. Add vegetable oil to a heavy skillet, to a depth of 1/8 inch and heat over medium heat. When the oil is hot but not smoking, spoon about 2 tablespoons of clam batter for each fritter into the hot oil (work in batches and avoid crowding the pan.) Fry until golden on one side then turn fritters and continue frying about 2 minutes more. Drain on paper towels. Season to taste with salt and pepper.
from Saveur Magazine