Cheesy Clam Fritters

There are probably thousands of clam fritter recipes. This one is good, especially for those people who may not like to be overwhelmed by the taste of clams. The corn and cheese mellow out the flavor of the clams--and of course if perhaps you don't have enough clams to make fritters for a crowd, these extra ingredients provide a flavorful filler.

Cheesy Clam Fritters

1-1/2 cup minced clams

   (fresh razors are best, but canned minced clams can be used)

1-1/2  cup cheddar cheese, grated

1  cup whole kernel corn, drained

    (not "Niblets" as they're too crunchy in this recipe)

3 Tbs butter, melted

3 Tbs flour

2 eggs, separated

Mix clams, cheese, corn, butter, flour and egg yolks together.  Beat egg whites until they form soft peaks. Fold whites into clam mixture.  Drop by large spoonfuls into hot oil, heated to 375 degrees.  Cook until golden brown on both sides.


Mom showing off one of her clams, May 1979
(friend Carol Fish still looking for a clam!)



Clam Fritters

These are more like croquettes--light and crispy on the outside.

Clam Fritters

2 cups ground clams (or chop finely in food processor), drained

1/4 cup corn starch

1/4 cup cracker crumbs

1/4 tsp salt

pinch of cayenne pepper

2 cups ground clams (or chop finely in food processor), drained

3 egg whites

Mix together clams, cornstarch, cracker crumbs and seasonings. Beat egg whites until soft peaks form. Gently fold egg whites into clam mixture. You may not need all of the egg mixture--you want the fritter batter to be light and not too "doughy" (if you end up with too thin a batter you can add a bit more cracker crumbs and/or ground clams if you have them).

Heat about 1/2-inch oil in skillet. Drop batter by spoonfuls (I use a soup spoon) into hot oil. When first side is browned, use two forks to flip and fry the other side. They should be fried fairly quickly so that they don't absorb too much oil, but you do want them to be cooked through. Drain on paper towels. Serve with tartar sauce. Makes about 10 to 16 fritters.



Grandpa Don Christy, who taught us all how to clam
(blind in one eye and bad vision in the other, but boy could he spot a clam!)



New England Clam Chowder

For about five years I helped my Mom run Ocean Park Crab and Seafood Market in Ocean Park, Washington. One of the favorite items we sold was Clam Chowder. Many people tried to finagle the recipe from us, wanting to know why it was so good. My usual response: "We drag the clam through it twice!"


Of course Mom made me promise never to give out the recipe, even after the store was gone, so this recipe is not quite the same, but it is pretty much the recipe we use at home. To make the chowder less starchy, we use both Russet and Yukon Gold potatoes, and since most people don't have access to fresh razor clams, the recipe call for the chopped sea clams usually available at "the big box" stores. If you are not a member smaller cans and bottled clam juice can be used. And if you do have your own fresh clams, that would be ideal--but of course that would mean you probably have your own recipe for chowder!

New England Clam Chowder

2 russet potatoes, peeled and cut into about 3/4" pieces

2 Yukon Gold potatoes, peeled and cut into about 3/4" pieces

51-oz can Chopped Sea Clams

1 tsp Kosher salt

1 tsp dried dill weed

6 thick slices bacon, diced

1/2 sweet onion (such as Maui or Vidalia), finely diced 

3 stalks celery, diced

4 Tbs butter

3 to 4 Tbs Flour

1-1/2 to 2 cups half-and-half

Place potatoes in a large pan; strain juice from canned clams over potatoes to cover. Bring to boil, add salt and dill weed. Cook until potatoes are tender. Meanwhile, in Dutch oven fry bacon until cooked, but not too crisp.

Remove bacon from Dutch oven, reserving pan drippings. Add butter and saute onion and celery until limp, but not browned. Add flour and continue cooking for several minutes. Add potatoes and clams to onion mixture and continue cooking until potatoes are very tender. Add half-and-half and simmer until hot--do not boil after adding the half-and-half. Stir in reserved bacon and serve with crackers, oyster crackers or (my favorite) seasoned croutons.

NOTES:

For those who are lactose intolerant, you can substitute non-dairy creamer mixed with water for the half-and-half. This recipe makes about one gallon of chowder. You can refrigerate any leftovers for several days; it does tend to thicken, so you may need to thin it with additional half-and-half when reheating.



My limit of Razor Clams