Virginia Clam Fritters

Ingredients:

12-18 shucked and chopped clams depending on size
1 egg
dash of baking powder
1/4 tsp. yellow or spicy brown mustard
2 tbsp. milk
flour – as required
salt and pepper to taste

Prep Notes:

Shuck the clams, catching the juice in the bowl. You should end up with a pint of clams or more. Rinse the clams in their own juice.

Use scissors and remove stomaches from the clams. The remaining parts of the clams may be cut up into small pieces with scissors or chopped in a food processor.

Your local seafood shop may also offer fresh clams, shucked whole or chopped and ready to cook.

Instructions:

Add the clams, egg, baking powder, about 2 tablespoons of milk and mix.

Blend in flour and stir until the batter becomes thick like pancake batter.

Heat a cast iron skillet on relatively high heat and add enough cooking oil to cover the bottom of the pan.

Spoon the batter mix into the oil when the pan is hot enough.

Cook until brown and then carefully flip the fritters.

Serve immediately on hamburger buns with ketchup and mustard or just eat them as is.

Recipe source: www.fresh-seafood.net.

1/2 cup of salt pork scraps
1/4 cup chopped onion
4 Tbsp. minced parsley
1 cup of water (bottled clam juice optional for taste)
salt and pepper
1 pt. of clams
1 cup of chopped raw potatoes
2 hard boiled eggs (hot)
2 oz. butter
3 Tbsp. flour
3 cups of rich milk

In a large saucepan, fry out 1/2 cup of salt pork scraps.. don’t allow them to get too dark. Skim out the scraps and reserve. In the drippings, sauté very lightly, 1/4 cup chopped onion; add 4 Tbsp. minced parsley, 1 cup of water and salt and pepper. Drain well 1 pt. of clams; add the juice to the onion, and add 1 cup of chopped raw potatoes. Simmer this for about 20 minutes add the chopped clams and simmer for 15 minutes. Blend 2 hard boiled eggs while they are hot with 2 oz. butter and 3 Tbsp. flour; stir into the chowder. Heat 3 cups of rich milk and stir it into the chowder. Keep hot but do not boil. Add the pork scraps before serving. Why not use a bottle of clam juice instead of the 1 cup water .. makes it much more tasty.

18 or 20 large clams
1 large potato
1 minced carrot
salt
pepper
1 cup water
1/4 cup minced parsley
1 cup rich white sauce
rich pie crust
1/4 cup browned salt pork scraps (optional)

An old fashioned favorite made exactly this way for generations in the best Maryland kitchens. Don’t be misled by the simplicity for that is its secret.

You will need 18 or 20 large clams. Cut them into pieces with kitchen shears. Strain all of the liquor thru several thickness of cheese cloth. To the clams add 1 large potato sliced paper thin and 1 minced carrot. Add salt, pepper and 1 cup of water and simmer for 20 minutes. Add the clam juice and simmer for 5 minutes. Stir into the clam mixture 1/4 cup of minced parsley and 1 cup of rich white sauce. Pour into a shallow casserole and cover with rich pie crust rolled a bit thicker than usual. Slash the crust to allow for escaping steam and bake in a 375′ oven until golden brown. Occasionally the cook went adventuring and added just about 1/4 cup browned salt pork scraps using the drippings to make the cream sauce.

3 Tbsp. minced onion
a minced clove of garlic
a small can chopped mushrooms
4 Tbsp. butter
36 chopped raw clams with their well strained juice
2 eggs
3 Tsp. minced chives
3 cups of fresh bread crumbs
salt and pepper
scrubbed, well oiled clam shells
grated parmesan cheese
tartar sauce
lemons

Combine 3 Tbsp. minced onion, a minced clove of garlic,
a small can chopped mushrooms, 4 Tbsp. butter and simmer for 5 minutes. Add 36 chopped raw clams with their well strained juice; simmer for 10 minutes. Remove from fire and when cool add 2 well beaten egg, 3 Tsp. minced chives and just about 3 cups of fresh bread crumbs, or enough to make a thick mixture. Taste for seasoning; add salt and pepper. Pile mixture into scrubbed, well oiled clam shells and bake in a 375′ oven for 15 minutes. Sprinkle tops generously with grated parmesan cheese and run under the broiler just until cheese melts. Serve with tartar sauce and quartered lemons.

3-8 oz. cans minced clams
1 1/2 tsp. salt
5 slices bacon, cut in 1/2″ pcs.
1/8 tsp. pepper
1/8 tsp. thyme
1/2 C. chopped onion
3 1/2 C. milk
1/2 C. chopped celery
2 T. butter
2 C. diced cooked potatoes

Drain clams; reserve 1 cup liquid. Fry bacon in skillet until almost crisp. Add onions and celery. Saute until tender; drain. Combine bacon mixture, potatoes, clam liquid, salt, pepper and thyme in large saucepan. Simmer 10 minutes. Add milk and clams. Heat thoroughly; do not boil. Top each serving with 1 teaspoon butter.

1 can celery soup, diluted with 1 can milk
2 cans potato soup, diluted with 2 cans milk (measure with soup can)
1 can minced clams
1 T. butter
Minced onion (optional)
Bacon bits (optional)

Pour all ingredients into saucepan and heat.

1 pt. clams
1 3/4 C. sifted flour
1 T. baking powder
1/2 tsp. nutmeg
1 1/2 tsp. salt
2 eggs, beaten
1 C. milk
2 tsp. grated onion
1 T. butter or margarine, melted

Drain clams and chop. Sift dry ingredients together. Combine egg, milk, onion, butter and clams. Pour into dry ingredients and stir until smooth. Drop batter by tablespoons into hot fat (350*) and fry about 3 minutes or until golden brown. Drain on absorbent paper.

Serves 6.

1-8 oz. pkg. cream cheese, softened
1-6 1/2 oz. can minced clams, drained
1 T. grated onion
1 T. Worcestershire sauce
2 tsp. lemon juice
1/4 tsp. salt
1 egg white
36 toast rounds

Combine first 6 ingredients in a medium bowl, stirring well to combine. Beat egg white (room temperature) at high speed of mixer until stiff peaks form. Gently fold beaten egg whites into clam mixture. Spread mixture on toast rounds and place on baking sheets. Bake at 450* for 3 minutes or until slightly puffed and lightly browned.

Makes 3 dozen.

1 pt. clams
1 clove garlic, minced
2 T. chopped onion
1/2 C. chopped celery
1/4 C. margarine, melted
1 T. flour
3/4 tsp. salt
1/4 tsp. pepper
1 T. chili sauce
1 egg, beaten
1/2 C. cracker meal
2 T. chopped parsley
2 T. margarine, melted
1/2 C. dry bread crumbs
3 drops hot pepper sauce (optional)

Drain and chop clams. Cook garlic, onion and celery in margarine untl tender. Blend in flour and seasonings. Add clams and cook until thick, stirring constantly. Stir a little of the hot sauce into egg and add egg mixture to remaining sauce, stirring constantly. Add cracker meal and parsley. Fill 6 well-greased individual shells or casseroles. Combine margarine and crumbs; sprinkle overtop of each shell. Bake in hot oven (400*) for 10 minutes or until brown.

Cooking Clams: Clam Recipes

If you are a lover of clams or any other type of clam recipe then this is your place to visit often. Seafood Plus proudly brings to you these wonderful recipes which include clams as an ingredient.

Steamed Clams
Scrub clam with a stiff brush, and wash until free of sand. Place them in a large deep kettle with about 1/2 inch of salted water. Cover tightly and steam over moderate heat until clams open (10-30 minutes). Serve at once (or eat as they open) with melted butter. Lemon juice and garlic salt added to the butter is tasty. Allow 15-20 clams per person.