Clam Fritters's picture

Feb. 25, 2011


All purpose flour 3/4 Cup (12 tbs)
Salt 1 Pinch
Egg 1 , separated
Medium bodied dry white wine 2/3 Cup (10.67 tbs)
Clams 40 Small
Anchovy paste 2 Tablespoon
Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
Lemon wedges 3 (For Garnish)
Scallions 1 (For Garnish)


Sift the flour and salt into a bowl.

Make a well in the center and add the egg yolk followed by the wine.

Gradually draw the dry ingredients into the liquids to make a smooth batter.

Beat well for 1-2 minutes, then cover and leave for at least 30 minutes.

Open the clams (reserve their liquid for fish stock) and remove them from their shells.

Drain on paper towels.

Spread a little anchovy paste over each.

Beat the egg white until stiff, then fold into the batter.

Lightly but evenly coat the clams in batter.

Deep-fry, in batches, at 375° for 2-2 1/2 minutes, turning each fritter over during cooking so that it becomes an even, light golden brown.

Check the temperature of the fat in between batches.

Drain the fritters on paper towels.

Serve hot, garnished with small lemon wedges and scallions with the green parts tied into knots.

Recipe Summary

Difficulty Level: Better Buy

Nutrition Facts

Serving size Complete recipe

Calories 1289Calories from Fat 524

 % Daily Value*

Total Fat 60 g92.3%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 902 mg37.58%

Total Carbohydrates 89 g29.7%

Dietary Fiber 3 g12%

Sugars 2 g

Protein 69 g138%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet