Clam & Corn Fritters is a perfect summer dish that you can make year-round. You can shuck fresh clams or use canned either way is fine. The fritters are similar to hush puppies, but with a briny aftertaste. Eat paired with a crisp rosé, preferably outdoors.
Ingredients
- 48 cherrystone clams or 2 cups canned clam meat
- 4 ears corn
- 1 cup fine cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- Salt and freshly ground black pepper
- 2 egg yolks, gently beaten
- ½ cup coarsely chopped fresh tarragon, or other fresh herbs
- 2 egg whites
- 4 cups vegetable oil
- Hot sauce, for serving
How to Make It
- Arrange a wire rack on top of a baking sheet.
- If you are using fresh clams, shuck them over a bowl, then strain and save the liquid. Coarsely chop the clam meat.
- Cut the kernels from the corncobs.
- In another bowl, combine the cornmeal and flour. Add the baking powder and salt and pepper to taste and stir well. Add the egg yolks and stir. Add the clams, corn, and tarragon and blend well. The batter should be stiff, but add the reserved clam juice if it seems too dry.
- Using a hand mixer or a whisk, beat the egg whites until soft peaks hold.
- Gently fold the egg whites into the clam mixture in three parts. Do not overmix.
- Heat 2 cups of the oil in a 12-inch cast-iron skillet over medium-high heat until the temperature of the oil is 350°F/175°C. Carefully drop in teaspoons of the batter, making sure not to crowd the fritters. (They will expand.) They should float after about 10 seconds in the oil; stir gently so they don’t settle on the bottom of the pan.
- Cook until browned, turning as needed. As the fritters are cooked, transfer to the wire rack and salt immediately. Add more oil as needed and keep the temperature around 350°F/175°C.
- When all of the fritters are done, serve with hot sauce.
