From Nancy Jackson
Loyal reader, Nancy Jackson, read a recent recipe in CvilleBuzz on cooking Squash Fritters and said she made Clam Fritters that were also mighty tasty. Below is Nancy’s recipe (sort of).
Okay, I am not a measure person, I just cook by sight. So here goes.
I begin with the seafood seasoning batter. I dump in a couple of cups of the seasoning, plus 2 T of Old Bay B and about14 Cherrystone Clams.
We put the clams I the freezer, which makes them easier to shuck. We take them out a couple hours beforehand to thaw.
I shuck and put the clams and the clam liquor in a bowl then put the clams in the mix and pour half the liquor in and mix it up. We like our Fritters thicker, so I continue to add the liquor to get the consistency I want (again just by sight).
I am sure you could use an egg, I just didn’t do it. I fry the fritters in olive oil over medium-high heat (they will pop) until golden brown. We used fresh clams last time that were very salty. Always test the liquor and you can cut the saltiness with water.
Clam Fritters
14 or 15 Cherrystone Clams
2 C seafood breading
2 T Old Bay
Olive oil
Nancy Jackson is a Realtor with Michael Marketing in Saluda. Contact her for any of your real estate needs in Rivah Country.
