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