The Wanderers: City Island Clam Fritters

adapted from The New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants, by Molly O'Neill

Makes 12 fritters

1 cup sifted AP Flour

1/4 teaspoon salt

1/2 teaspoon sugar

1 teaspoon baking powder

1 cup littleneck clams, drained & chopped (about 2 dozen)

1 teaspoon fresh tarragon or parsley, finely chopped

1/4 cup shallot, finely diced

1 egg, beaten

1/4 cup milk

1 tablespoon butter, melted

peanut oil, for deep frying

In a large bowl, stir together the flour, salt, sugar and baking powder. In a small bowl, stir together the clams, egg, milk, tarragon, shallot and melted butter. Add the wet ingredients to the dry and stir just to mix.

In a 10" skillet, pour the oil to a depth of 1-inch. Heat until very hot but not smoking. Drop the batter from a spoon in to the oil and fry, turning once until golden brown, 4 minutes total.

Remove with a slotted spoon and drain on paper bags. Continue frying more batched until all the clams are cooked.

Serve with coleslaw & tartar sauce.

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Original Post Found here: http://chef-du-cinema.blogspot.com/2013/04/tv-bites-wanderers.html