I can still vividly remember the first time I ever tasted some battered garlic clams. Most definitely one of the most pleasant of surprises I have ever had when tasting a new dish for the first time. Although back then the clams were whole and directly out of the shell I am using canned clams here since we can’t all live by the sea.

Ingredients

• 6 ½ Ounces (1 can) of Chopped Clams
• ¾ Cup All Purpose Flour
• 2 Lemons
• 1 Large Egg
• 3 Tablespoons of Minced Onion
• 1 Teaspoon of Baking Powder
• ½ Teaspoon each of Ground Sea Salt and Minced Garlic
• ¼ Teaspoon of Freshly Ground Black Pepper
• 1 Pinch of Cayenne Pepper
• All-Vegetable Shortening for Deep Frying (I find Crisco’s is really good with shell fish)
• Tartar Sauce (for serving)

Method

Preparation:

1. Cut lemons into wedges for serving
2. Beat the egg lightly
3. Drain the clams but retain about ¼ Cup of the juice and put it into a small bowl. Now add the lightly beaten egg and combine well.
4. Use a medium sized mixing bowl and add in the flour, baking powder, salt, cayenne pepper, and black pepper. Combine well and then stir in the clams, minced garlic and minced onions.
5. Now add the egg clam juice mixture to the flour and clams mixture and stir until well blended

Cooking:

1. Use either a deep fryer or a deep saucepan heat the shortening to 365 degrees F
2. Once the shortening is up to temperature add batches of tablespoon-sized scoops of clam batter mix directly into the heated shortening (do not use the basket). Fry the clam balls a few at a time until browned (usually takes about 3½ minutes).
3. Once done use a slotted spoon to transfer the clam fritters onto paper towels to drain

Serving:

Once drained place clam fritters on to a serving platter and serve immediately accompanied with lemon wedges and some tartar sauce for dipping.

This recipe will yield around 4 adult servings of battered garlic clam fritters. Enjoy!