Clam Fritters

by Peter Kirkham adapted from Hank Shaw    May-14-2012

A great way to eat fresh clams, one after another after another!


  • 2 inches vegetable oil for frying
  • eggs, lightly beaten
  • 1/2 cup buttermilk
  • 1/2 cup clam broth
  • 1/2 cup cold beer
  • 2 tsp maple syrup
  • 1 tsp kosher salt
  • 2 1/2 tsp baking powder
  • 3 cups all-purpose flour
  • 1 1/2 cups clams, mixture of finely chopped and medium bits


Pre-heat your frying oil in a deep pot to 370 (F). Combine the eggs, buttermilk, clam broth, beer, maple syrup and mix well. Add in the clams, stir again, and then set aside.In a large bowl combine the flour, salt and baking powder. Check your heating oil - if it is up to temperature, add in the wet ingredients to your dry ones and mix just until combined. You will have a batter that is sticky and about the consistency of a tender cookie dough.Drop your batter into the hot oil, well spaced apart, one tablespoon at a time. Peter used the cookie dough scoop for this and it worked great.Turn the cooking fritters often and remove them once they are golden brown, about 3 - 5 minutes. Continue this process, cooking in small batches, until all the fritter batter is used. Drain on a paper towel lined plate and serve immediately. Enjoy!


Prep time: 20 minsCook time: 5 minsTotal time: 25 minsYield: 8 servings