18 Delicious Clam Fritter Recipes Easy to Make

Dive into the world of crispy, golden clam fritters with our roundup of 18 Delicious Clam Fritter Recipes Easy to Make! Perfect for those cozy nights in or when you’re craving something irresistibly savory, these recipes promise to turn simple ingredients into mouthwatering meals. Whether you’re a seasoned chef or a kitchen newbie, get ready to impress with these foolproof fritters that’ll have everyone asking for seconds. Let’s get cooking!

Classic New England Clam Fritters

Last summer, I stumbled upon a quaint little seafood shack in Maine that served the most unforgettable clam fritters. Their golden, crispy exterior with a tender, flavorful center had me dreaming about them for weeks. I knew I had to recreate that magic in my own kitchen, and after a few trials (and errors), I’ve perfected my version of Classic New England Clam Fritters.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 egg, beaten
  • 1/2 cup milk
• For the fritters:
  • 1 cup chopped clams, drained
  • 1/4 cup finely chopped onion
  • 2 tbsp chopped fresh parsley
  • Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, and pepper.
2. Add the beaten egg and milk to the dry ingredients, stirring until just combined. Tip: Overmixing can lead to tough fritters, so mix until the ingredients are barely incorporated.
3. Gently fold in the chopped clams, onion, and parsley into the batter.
4. Heat about 2 inches of vegetable oil in a deep skillet over medium heat until it reaches 375°F. Tip: Use a candy thermometer to ensure the oil is at the perfect temperature for frying.
5. Drop tablespoon-sized portions of the batter into the hot oil, frying in batches to avoid overcrowding. Cook for 2-3 minutes on each side or until golden brown. Tip: Flip the fritters only once to ensure they cook evenly and maintain their shape.
6. Remove the fritters with a slotted spoon and drain on paper towels.

Ready to serve, these clam fritters are a delightful mix of crispy and soft, with the briny sweetness of clams shining through. I love pairing them with a tangy tartar sauce or simply squeezing fresh lemon juice over the top for a bright finish.

Spicy Cajun Clam Fritters

After a recent trip to Louisiana, I fell in love with the bold flavors of Cajun cuisine, especially when it comes to seafood. That’s why I’m sharing my take on Spicy Cajun Clam Fritters, a dish that’s become a staple in my kitchen for its perfect blend of heat and sweetness. Trust me, once you try these, you’ll be hooked just like I was.

Ingredients

• For the fritter batter:
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/2 cup milk
  • 1 large egg
• For the clam mixture:
  • 1 cup chopped clams, drained
  • 1/4 cup finely chopped onion
  • 1 tbsp Cajun seasoning
  • 2 tbsp chopped parsley
• For frying:
  • 1 cup vegetable oil

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, and cayenne pepper.
2. Add the milk and egg to the dry ingredients, stirring until just combined. Tip: Don’t overmix to keep the fritters light.
3. Fold in the chopped clams, onion, Cajun seasoning, and parsley until evenly distributed.
4. Heat the vegetable oil in a deep skillet over medium heat until it reaches 375°F. Tip: Use a candy thermometer for accuracy.
5. Drop tablespoon-sized portions of the batter into the hot oil, frying in batches to avoid overcrowding.
6. Fry each batch for 2-3 minutes or until golden brown, flipping once halfway through. Tip: Keep an eye on the color to prevent burning.
7. Remove the fritters with a slotted spoon and drain on paper towels.

Perfectly crispy on the outside and tender on the inside, these fritters pack a punch of flavor that’s irresistible. Serve them with a side of remoulade sauce for dipping, or pile them high on a platter for your next gathering—they’re sure to disappear fast!

Garlic Parmesan Clam Fritters

Delightfully crispy on the outside and tender on the inside, these Garlic Parmesan Clam Fritters are a seafood lover’s dream. I stumbled upon this recipe during a summer trip to the coast, where the aroma of fresh clams frying in garlic butter was simply irresistible. Now, it’s my go-to dish for impressing guests or treating myself on a lazy weekend.

Ingredients

• For the fritters:
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 egg, beaten
  • 1/2 cup milk
  • 1 cup chopped clams, drained
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp minced garlic
  • 2 tbsp chopped parsley
• For frying:
  • 1 cup vegetable oil

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
2. Add the beaten egg and milk to the dry ingredients, stirring until just combined. Tip: Overmixing can lead to tough fritters.
3. Gently fold in the chopped clams, Parmesan cheese, minced garlic, and parsley until evenly distributed.
4. Heat the vegetable oil in a deep skillet over medium heat until it reaches 350°F. Tip: Use a candy thermometer for accuracy.
5. Drop tablespoon-sized portions of the batter into the hot oil, frying in batches to avoid overcrowding.
6. Fry each batch for 2-3 minutes or until golden brown, flipping once halfway through. Tip: The fritters should float to the surface when ready.
7. Remove the fritters with a slotted spoon and drain on paper towels.

Golden and aromatic, these fritters boast a perfect balance of garlicky zest and the ocean’s briny sweetness. Serve them with a squeeze of lemon or a dollop of aioli for an extra layer of flavor that’ll transport you straight to the seaside.

Herbed Clam Fritters with Lemon Aioli

Craving something crispy yet tender, with a burst of oceanic flavor? These Herbed Clam Fritters with Lemon Aioli are my go-to when I want to impress guests or treat myself to something special. The combination of fresh herbs and briny clams, fried to golden perfection and paired with a zesty aioli, is simply irresistible.

Ingredients

• For the fritters:
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 eggs
  • 1/2 cup milk
  • 1 cup chopped clams, drained
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh dill
  • Vegetable oil, for frying
• For the lemon aioli:
  • 1/2 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 small garlic clove, minced
  • Salt to taste

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, and pepper.
2. In another bowl, beat the eggs and milk until combined. Gradually add to the dry ingredients, stirring until just mixed.
3. Fold in the chopped clams, parsley, and dill. Let the batter rest for 10 minutes to allow the flavors to meld.
4. Heat vegetable oil in a deep skillet to 375°F. Drop tablespoonfuls of batter into the hot oil, frying in batches to avoid overcrowding.
5. Fry for 2-3 minutes per side or until golden brown and crispy. Drain on paper towels.
6. For the lemon aioli, combine mayonnaise, lemon juice, lemon zest, and minced garlic in a small bowl. Season with salt to taste.
7. Serve the fritters hot with the lemon aioli on the side for dipping.

Absolutely delightful, these fritters offer a crispy exterior with a moist, flavorful center. The lemon aioli adds a bright, creamy contrast that elevates the dish. Try serving them on a bed of mixed greens for a light lunch or as an appetizer at your next gathering.

Crispy Beer Battered Clam Fritters

Summer evenings at the beach always remind me of the first time I tried crispy beer battered clam fritters at a seaside shack. There’s something magical about the combination of crunchy exterior and tender, briny clams that keeps me coming back for more. Now, I love making them at home, especially when I can share the joy with friends and family.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup cold beer
  • 1 egg
• For the fritters:
  • 1 cup chopped clams, drained
  • 1/4 cup finely chopped onion
  • 1 tablespoon chopped parsley
  • Vegetable oil for frying

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. Gradually add the cold beer and egg to the dry ingredients, whisking until the batter is smooth. Let it rest for 10 minutes to allow the gluten to relax, which makes for a lighter fritter.
3. Fold the chopped clams, onion, and parsley into the batter until just combined. Overmixing can make the fritters tough.
4. Heat vegetable oil in a deep fryer or large pot to 375°F. Maintaining the right temperature is crucial for achieving that perfect golden crispiness.
5. Drop tablespoon-sized portions of the batter into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes or until golden brown and crispy.
6. Use a slotted spoon to transfer the fritters to a paper towel-lined plate to drain any excess oil.

Absolutely irresistible when served hot, these fritters boast a crispy shell that gives way to a soft, flavorful center. Try pairing them with a tangy remoulade sauce or a squeeze of fresh lemon for an extra zing.

Sweet Corn and Clam Fritters

Remember those summer evenings when the air is just right, and you crave something that screams comfort yet feels a bit fancy? That’s exactly how I felt when I first whipped up these Sweet Corn and Clam Fritters. They’re a delightful twist on the classic, blending the sweetness of corn with the briny depth of clams, all fried to golden perfection.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1 large egg
• For the fritters:
  • 1 cup sweet corn kernels (fresh or frozen)
  • 1/2 cup chopped clams (canned or fresh, drained)
  • 2 tbsp finely chopped green onions
  • 1/4 tsp black pepper
  • Vegetable oil for frying

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. Add the milk and egg to the dry ingredients, stirring until just combined. Avoid overmixing to keep the batter light.
3. Gently fold in the sweet corn, clams, green onions, and black pepper into the batter.
4. Heat vegetable oil in a deep skillet over medium heat until it reaches 350°F. A drop of batter should sizzle upon contact.
5. Using a tablespoon, carefully drop portions of the batter into the hot oil, frying in batches to avoid overcrowding.
6. Fry each fritter for about 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
7. Serve hot with a side of your favorite dipping sauce. A spicy aioli or a simple squeeze of lemon juice works wonders.

What makes these fritters stand out is their perfect balance of textures—crispy on the outside, tender and packed with flavor on the inside. Try serving them atop a bed of mixed greens for a light lunch or as an appetizer at your next gathering to really impress your guests.

Zesty Lime and Cilantro Clam Fritters

Back when I first stumbled upon the idea of combining clams with lime and cilantro, I was skeptical. But one bite of these fritters, with their crispy edges and tender centers, and I was hooked. They’re perfect for those days when you’re craving something light yet satisfying, with a zesty kick that wakes up your taste buds.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup water
  • 1 egg, lightly beaten
• For the clam mixture:
  • 1 cup chopped clams, drained
  • 2 tbsp finely chopped cilantro
  • Zest of 1 lime
  • 1 tbsp lime juice
• For frying:
  • 1/2 cup vegetable oil

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt for the batter.
2. Add the water and egg to the dry ingredients, stirring until just combined. Let the batter rest for 10 minutes to thicken slightly.
3. While the batter rests, mix the chopped clams, cilantro, lime zest, and lime juice in a separate bowl.
4. Gently fold the clam mixture into the batter until evenly distributed.
5. Heat the vegetable oil in a deep skillet over medium heat until it reaches 350°F. A drop of batter should sizzle upon contact.
6. Drop tablespoon-sized portions of the batter into the hot oil, frying in batches to avoid overcrowding.
7. Fry each fritter for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
8. Serve the fritters hot, with a side of lime wedges for an extra zesty touch.

Light and crispy on the outside, these fritters are bursting with the fresh flavors of lime and cilantro, complemented by the subtle brininess of the clams. Try serving them atop a bed of mixed greens for a refreshing summer meal.

Old Bay Seasoned Clam Fritters

Waking up to the smell of the ocean always reminds me of summer mornings at my grandma’s beach house, where she’d whip up her famous Old Bay Seasoned Clam Fritters. Today, I’m sharing my take on this crispy, savory delight that’s perfect for any seaside brunch or a cozy indoor gathering when you’re craving that coastal vibe.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup milk
  • 1 tbsp Old Bay seasoning
• For the fritters:
  • 1 cup chopped clams, drained
  • 1/4 cup finely chopped onion
  • Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, and Old Bay seasoning.
2. In another bowl, beat the egg and milk together until well combined.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Tip: Overmixing can lead to tough fritters.
4. Fold in the chopped clams and onion until evenly distributed throughout the batter.
5. Heat vegetable oil in a deep skillet over medium heat until it reaches 375°F. Tip: Use a candy thermometer for accuracy.
6. Drop tablespoon-sized portions of the batter into the hot oil, frying in batches to avoid overcrowding.
7. Fry each fritter for 2-3 minutes per side, or until golden brown and crispy. Tip: Flip them only once to ensure even cooking.
8. Remove the fritters with a slotted spoon and drain on paper towels.

Kicking back with a plate of these fritters, you’ll love the crispy exterior giving way to the tender, briny clams inside. Serve them with a squeeze of lemon or a dollop of tartar sauce for an extra zing that’ll transport you straight to the coast.

Gluten-Free Clam Fritters

After a recent trip to the coast, I was inspired to recreate a gluten-free version of the clam fritters I enjoyed so much. There’s something about the combination of fresh clams and a crispy exterior that’s utterly irresistible, especially when you’re dining al fresco with a view of the ocean.

Ingredients

• For the batter:
  • 1 cup gluten-free all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 egg, beaten
  • 3/4 cup milk (dairy or non-dairy)
• For the fritters:
  • 1 cup chopped fresh clams
  • 2 tbsp chopped fresh parsley
  • 1/2 small onion, finely diced
  • Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together the gluten-free flour, baking powder, salt, and black pepper.
2. Add the beaten egg and milk to the dry ingredients, stirring until just combined. Tip: Don’t overmix to keep the batter light.
3. Gently fold in the chopped clams, parsley, and onion until evenly distributed.
4. Heat vegetable oil in a deep skillet to 375°F over medium-high heat. Tip: Use a candy thermometer to ensure the oil is at the right temperature for frying.
5. Drop tablespoonfuls of the batter into the hot oil, frying in batches to avoid overcrowding.
6. Fry each fritter for 2-3 minutes per side, or until golden brown and crispy. Tip: Flip them only once to ensure even cooking.
7. Remove the fritters with a slotted spoon and drain on paper towels.

Crunchy on the outside and tender on the inside, these gluten-free clam fritters are a delightful treat. Serve them with a squeeze of lemon or a side of tartar sauce for an extra zing.

Asian Style Clam Fritters with Soy Dipping Sauce

Zesty flavors and a crispy texture make these Asian Style Clam Fritters with Soy Dipping Sauce a must-try for any seafood lover. I remember the first time I stumbled upon this recipe during a beach vacation; the combination of fresh clams and aromatic spices was unforgettable. Now, it’s a staple in my kitchen, especially when I’m craving something quick yet impressive.

Ingredients

• For the fritters:
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup cold water
  • 1 egg, lightly beaten
  • 1 lb fresh clams, chopped
  • 2 green onions, finely sliced
  • 1 tbsp ginger, minced
  • 1 garlic clove, minced
  • Vegetable oil, for frying
• For the soy dipping sauce:
  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp sesame oil
  • 1/2 tsp red pepper flakes

Instructions

1. In a large bowl, whisk together the flour, cornstarch, baking powder, and salt.
2. Gradually add the cold water and beaten egg to the dry ingredients, stirring until the batter is smooth.
3. Fold in the chopped clams, green onions, ginger, and garlic until evenly distributed. Tip: Let the batter rest for 10 minutes to allow the flavors to meld.
4. Heat vegetable oil in a deep fryer or large skillet to 375°F. Tip: Use a thermometer to ensure the oil is at the right temperature for perfectly crispy fritters.
5. Drop tablespoonfuls of the batter into the hot oil, frying in batches to avoid overcrowding. Cook for 2-3 minutes or until golden brown and crispy.
6. Remove the fritters with a slotted spoon and drain on paper towels. Tip: Keep them warm in a low oven while you finish frying the rest.
7. For the sauce, whisk together the soy sauce, rice vinegar, sugar, sesame oil, and red pepper flakes in a small bowl until the sugar is dissolved.

These fritters are delightfully crispy on the outside with tender, flavorful clams inside. The soy dipping sauce adds a tangy, slightly sweet contrast that elevates the dish. Try serving them on a platter with lime wedges and extra green onions for a vibrant presentation.

Cheesy Jalapeño Clam Fritters

Last weekend, I stumbled upon a recipe that combines my love for spicy flavors and seafood in the most delightful way. These Cheesy Jalapeño Clam Fritters are a game-changer for any gathering, offering a perfect blend of heat, cheese, and the ocean’s bounty.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1 large egg
• For the filling:
  • 1 cup chopped clams, drained
  • 1/2 cup shredded cheddar cheese
  • 2 tbsp finely chopped jalapeños
  • 1 tbsp chopped fresh cilantro
• For frying:
  • 1 cup vegetable oil

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt for the batter.
2. Add the milk and egg to the dry ingredients, stirring until just combined. Tip: Overmixing can lead to tough fritters.
3. Gently fold in the chopped clams, cheddar cheese, jalapeños, and cilantro into the batter.
4. Heat the vegetable oil in a deep skillet over medium heat until it reaches 350°F. Tip: Use a candy thermometer for accuracy.
5. Drop tablespoon-sized portions of the batter into the hot oil, frying in batches to avoid overcrowding.
6. Fry each fritter for about 2-3 minutes per side, or until golden brown and crispy. Tip: Flip them only once to ensure even cooking.
7. Remove the fritters with a slotted spoon and drain on paper towels.

Every bite of these fritters offers a crispy exterior with a moist, flavorful center. Serve them with a side of creamy avocado dip or a squeeze of lime for an extra zing that complements the jalapeño’s heat beautifully.

Smoky Bacon and Clam Fritters

Every time I hear the sizzle of bacon in the pan, I’m transported back to my grandma’s kitchen, where the smell of smoky goodness filled the air. That’s exactly the vibe I wanted to capture with these Smoky Bacon and Clam Fritters—a perfect blend of the sea and the farm in one bite-sized delight.

Ingredients

• For the fritter batter:
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp smoked paprika
  • 1 large egg
  • 3/4 cup milk
• For the filling:
  • 4 strips smoky bacon, diced
  • 1/2 cup chopped clams, drained
  • 2 tbsp finely chopped green onions
• For frying:
  • 1/2 cup vegetable oil

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, and smoked paprika.
2. Add the egg and milk to the dry ingredients, stirring until just combined. Let the batter rest for 10 minutes to thicken slightly.
3. While the batter rests, cook the diced bacon in a skillet over medium heat until crispy, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
4. Gently fold the cooked bacon, chopped clams, and green onions into the batter.
5. Heat the vegetable oil in a deep skillet over medium-high heat until it reaches 350°F.
6. Drop tablespoon-sized portions of the batter into the hot oil, frying in batches to avoid overcrowding. Cook each fritter for 2-3 minutes per side, or until golden brown and crispy.
7. Remove the fritters with a slotted spoon and drain on paper towels to remove excess oil.

Kicking back with these fritters, you’ll love the crispy exterior giving way to a soft, flavorful center. Serve them with a squeeze of lemon or a dollop of tartar sauce for an extra zing that cuts through the richness beautifully.

Light and Airy Clam Fritters

Now, if there’s one thing that reminds me of summer by the shore, it’s the smell of clam fritters frying to golden perfection. I remember my grandmother whipping up a batch every time we visited, and today, I’m sharing my take on this light, airy delight that’s perfect for any seaside picnic or cozy dinner at home.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 egg, beaten
  • 3/4 cup milk
• For the fritters:
  • 1 cup chopped clams, drained
  • 1/4 cup finely chopped onion
  • 2 tbsp chopped fresh parsley
  • Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, and pepper.
2. Add the beaten egg and milk to the dry ingredients, stirring until just combined. Tip: Don’t overmix to keep the fritters light.
3. Gently fold in the chopped clams, onion, and parsley into the batter.
4. Heat 2 inches of vegetable oil in a deep skillet over medium heat to 375°F. Tip: Use a candy thermometer to ensure the oil is at the right temperature for perfect frying.
5. Drop tablespoonfuls of the batter into the hot oil, frying in batches to avoid overcrowding.
6. Fry each fritter for 2-3 minutes per side, or until golden brown and crispy. Tip: Flip them only once to ensure even cooking and a perfect crust.
7. Remove the fritters with a slotted spoon and drain on paper towels.

Absolutely irresistible when served hot, these clam fritters boast a crispy exterior with a tender, flavorful center. Try pairing them with a tangy remoulade sauce or simply enjoy them as they are for a taste of the sea in every bite.

Curry Spiced Clam Fritters

Many summer evenings, I find myself craving something crispy yet packed with flavor, and that’s how these Curry Spiced Clam Fritters came to be. They’re a delightful twist on traditional fritters, with a hint of curry that brings warmth to every bite.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp curry powder
  • 1/4 tsp turmeric
  • 1 egg
  • 3/4 cup cold water
• For the fritters:
  • 1 cup chopped clams, drained
  • 1/4 cup finely chopped onion
  • 2 tbsp chopped fresh parsley
  • Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, curry powder, and turmeric.
2. Add the egg and cold water to the dry ingredients, stirring until just combined. The batter should be lumpy; overmixing will make the fritters tough.
3. Gently fold in the chopped clams, onion, and parsley until evenly distributed throughout the batter.
4. Heat 2 inches of vegetable oil in a deep skillet over medium heat until it reaches 375°F. A drop of batter should sizzle immediately when added to the oil.
5. Using a tablespoon, carefully drop portions of the batter into the hot oil, frying in batches to avoid overcrowding.
6. Fry each fritter for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
7. Serve the fritters hot, with a side of tartar sauce or a squeeze of lemon for an extra zing.

Unbelievably crispy on the outside and tender on the inside, these fritters are a perfect blend of textures. The curry spice adds a subtle warmth that pairs beautifully with the sweetness of the clams. Try serving them atop a fresh salad for a light yet satisfying meal.

Sweet Potato and Clam Fritters

Every time I stumble upon sweet potatoes at the farmers’ market, I’m reminded of the cozy autumn evenings when my grandma would whip up her legendary sweet potato dishes. This time, I decided to mix things up by combining them with clams for a fritter that’s both sweet and savory, perfect for any season.

Ingredients

• For the fritter batter:
  • 1 cup mashed sweet potatoes
  • 1/2 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 egg, beaten
  • 1/4 cup milk
• For the clam mixture:
  • 1/2 cup chopped clams, drained
  • 1 tbsp chopped fresh parsley
  • 1/2 tsp garlic powder
• For frying:
  • 1/2 cup vegetable oil

Instructions

1. In a large bowl, combine the mashed sweet potatoes, flour, cornmeal, baking powder, salt, and black pepper.
2. Add the beaten egg and milk to the dry ingredients, stirring until just combined. Tip: Overmixing can make the fritters tough.
3. Gently fold in the chopped clams, parsley, and garlic powder into the batter.
4. Heat the vegetable oil in a large skillet over medium heat until it reaches 350°F. Tip: A drop of batter should sizzle upon contact.
5. Drop tablespoon-sized portions of the batter into the hot oil, flattening slightly with the back of the spoon.
6. Fry each fritter for 2-3 minutes per side, or until golden brown and crispy. Tip: Work in batches to avoid overcrowding the skillet.
7. Transfer the fritters to a paper towel-lined plate to drain any excess oil.

Zesty and satisfying, these fritters boast a crispy exterior with a soft, flavorful center. Serve them with a dollop of spicy aioli or alongside a fresh green salad for a light yet fulfilling meal.

Dill and Sour Cream Clam Fritters

Craving something crispy yet creamy with a hint of the ocean? I stumbled upon this recipe during a summer trip to the coast, where the combination of fresh clams and dill was a game-changer for my usual fritter routine. It’s become a staple in my kitchen, especially when I want to impress guests with minimal fuss.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1 egg
  • 2 tbsp chopped fresh dill
• For the clams:
  • 1 cup chopped clams, drained
  • 1 tbsp olive oil
• For frying:
  • 1/2 cup vegetable oil

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. Add the sour cream, milk, egg, and dill to the dry ingredients, stirring until just combined. Tip: Overmixing can lead to tough fritters.
3. Gently fold in the chopped clams to the batter.
4. Heat the vegetable oil in a skillet over medium heat until it reaches 350°F. Tip: A drop of batter should sizzle upon contact.
5. Drop tablespoon-sized portions of the batter into the hot oil, frying in batches to avoid overcrowding.
6. Cook each fritter for 2-3 minutes per side, or until golden brown and crispy. Tip: Keep an eye on the oil temperature to prevent burning.
7. Transfer the fritters to a paper towel-lined plate to drain any excess oil.

Mmm, these fritters are a delightful contrast of textures—crispy on the outside, tender and creamy inside, with bursts of briny clam flavor. Serve them with a side of tartar sauce or atop a bed of greens for a light, summery meal.

Chili Lime Clam Fritters

Zesty flavors and a crispy texture make these Chili Lime Clam Fritters a must-try for seafood lovers. I remember the first time I made these; the aroma filled my kitchen, and my family couldn’t wait to dig in. It’s a recipe that’s become a staple in our home, especially during summer gatherings.

Ingredients

• For the fritters:
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 1/2 cup milk
  • 1 egg
  • 1 tbsp lime juice
  • 1 cup chopped clams, drained
  • 2 tbsp chopped cilantro
  • 1/4 cup finely diced onion
• For frying:
  • 1 cup vegetable oil

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, chili powder, and cayenne pepper.
2. In another bowl, beat the milk, egg, and lime juice until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough fritters.
4. Fold in the chopped clams, cilantro, and onion until evenly distributed.
5. Heat the vegetable oil in a deep skillet over medium heat until it reaches 350°F. Tip: Use a candy thermometer to ensure the oil is at the right temperature.
6. Drop tablespoon-sized portions of the batter into the hot oil, frying in batches to avoid overcrowding.
7. Fry each batch for 2-3 minutes or until golden brown, flipping once halfway through. Tip: The fritters should float to the surface when ready to flip.
8. Remove the fritters with a slotted spoon and drain on paper towels.

Absolutely delightful, these fritters offer a crispy exterior with a tender, flavorful center. Serve them with a side of lime wedges and a spicy mayo dip for an extra kick.

Coconut Crusted Clam Fritters

After a recent trip to the coast, I found myself craving the taste of the ocean, but with a twist that would bring a bit of tropical flair to my kitchen. That’s when I decided to whip up these Coconut Crusted Clam Fritters, a dish that perfectly marries the briny sweetness of clams with the rich, toasty flavor of coconut.

Ingredients

• For the fritter batter:
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 3/4 cup milk
  • 1 cup chopped clams, drained
• For the coconut crust:
  • 1 cup shredded coconut
  • 1/2 cup panko breadcrumbs
• For frying:
  • 2 cups vegetable oil

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. Add the egg and milk to the dry ingredients, stirring until just combined. Be careful not to overmix to keep the batter light.
3. Gently fold in the chopped clams into the batter.
4. In a separate bowl, mix the shredded coconut and panko breadcrumbs.
5. Heat the vegetable oil in a deep fryer or large pot to 375°F. Use a thermometer to ensure accuracy for the best results.
6. Using a small scoop or spoon, form the batter into small balls, then roll each in the coconut mixture to coat evenly.
7. Fry the fritters in batches, about 3-4 at a time, until golden brown, approximately 2-3 minutes. Don’t overcrowd the pot to maintain the oil temperature.
8. Remove the fritters with a slotted spoon and drain on paper towels.

Very crispy on the outside with a tender, flavorful center, these fritters are a delightful contrast of textures. Serve them with a spicy aioli or a sweet chili sauce for an extra kick that complements the coconut’s sweetness beautifully.

Conclusion

We hope this roundup of 18 delicious clam fritter recipes inspires your next kitchen adventure! Each recipe offers a unique twist on this classic dish, ensuring there’s something for every taste. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the joy of cooking. Happy frying!