Crispy Clam Fritters

Ingredients

• 2 cans (6.5 oz each) canned clams in juice
• 1 cup all-purpose flour
• ¼ cup cornstarch
• 1.5 teaspoons baking powder
• ½ cup whole milk
• 1 whole large egg
• 2 cups vegetable oil for frying
• 1 whole fresh lemon

Instructions

1. 1

   Open both cans of clams and pour them into a fine-mesh strainer set over a bowl; let the juice drain completely, then measure out 0.25 cup of the clam juice and set it aside.

2. 2

   Chop the drained clams into small pieces roughly the size of a pea, then place them in a separate bowl and set aside.

3. 3

   In a large bowl, whisk together the 1 cup flour, 0.25 cup cornstarch, 1.5 teaspoons baking powder, and 0.5 teaspoon salt with a fork until evenly combined and no lumps remain.

4. 4

   In a separate small bowl, whisk together the 0.5 cup milk, 1 egg, and the 0.25 cup reserved clam juice until the mixture is uniform and pale.

5. 5

   Pour the wet ingredients into the flour mixture and stir with a wooden spoon until just combined — the batter should look thick and slightly lumpy, like oatmeal, not smooth.

6. 6

   Fold the chopped clams into the batter using a rubber spatula, lifting and turning until they are evenly distributed throughout, about 20 turns.

7. 7

   Pour the 2 cups vegetable oil into a medium heavy-bottomed pot and set it on the stove over medium-high heat; the oil is ready when it shimmers and a wooden spoon handle dipped in it produces small, steady bubbles, about 5 minutes.

8. 8

   Using a small ice cream scoop or a tablespoon, carefully drop a rounded scoop of batter into the hot oil, then immediately add 2 or 3 more scoops, spacing them apart so they do not touch.

9. 9

   Let the fritters fry without moving them for 2 minutes until the bottom half turns deep golden brown and you can see the color line rise about halfway up the fritter.

10. 10

    Using a slotted spoon, gently flip each fritter and fry the second side for another 1.5 to 2 minutes until it is also deep golden brown, matching the first side.

11. 11

    Remove the cooked fritters with the slotted spoon and transfer them to a paper-towel-lined plate to drain off excess oil, about 1 minute.

12. 12

    Repeat steps 8 through 11 with the remaining batter until all fritters are cooked, allowing the oil temperature to return to the shimmering state between each batch, about 1 to 2 minutes.

13. 13

    Cut the lemon into 4 wedges and arrange them on the serving plate next to the hot fritters.

Tools you’ll need

• 2 large bowls
• 1 small bowl
• fine-mesh strainer
• measuring cups and spoons
• fork
• whisk
• wooden spoon
• rubber spatula
• small ice cream scoop or tablespoon
• medium heavy-bottomed pot (at least 4 quarts)
• slotted spoon
• paper towels
• cutting board
• chef's knife
• instant-read or clip-on deep-fry thermometer (optional but recommended)

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