Clam Fritters Recipe

All-purpose flour: This is the main base for the batter, giving the fritters structure and a nice texture.

Baking powder: Helps the fritters rise a little and become fluffy inside.

Salt: Adds flavor to balance the other ingredients.

Black pepper: Gives a mild spicy kick to the fritters.

Milk: Makes the batter smooth and helps everything stick together.

Egg: Acts as a binder to hold the batter and ingredients together.

Clams: The star ingredient, chopped and drained, adding a delicious seafood taste.

Onion: Adds a bit of sharpness and crunch.

Bell pepper: Brings sweetness and color to the fritters.

Parsley: Fresh herb that adds a bright, fresh flavor.

Vegetable oil: Used for frying the fritters until golden and crispy.

One of the most helpful little moves in this Clam Fritters Recipe is how you mix the wet and dry ingredients together—especially when you add the milk and beaten egg to the flour mixture. Here’s a simple way to do it without making a big mess or ending up with tough fritters:

1. Pour the milk and beaten egg into the bowl with the dry ingredients all at once.
2. Use a spoon or spatula to gently stir everything together.
3. Stop stirring as soon as you don’t see any big patches of dry flour left. It’s okay if the batter looks a little lumpy—that means you didn’t overmix it!

Why does this help? When you mix too much, the gluten in the flour gets worked up and makes the fritters chewy instead of light and fluffy. Also, stirring gently keeps the batter from splashing everywhere, which saves you from cleaning up a sticky mess.

I remember the first time I made fritters, I thought I had to stir until the batter was perfectly smooth. Nope! That made my fritters tough, and I wasn’t happy with how they turned out. Now, I just mix until it’s mostly combined, and the fritters come out golden and tender every time. Plus, it’s way less work and less messy, which is always a win in the kitchen. Give it a try—you’ll notice the difference when you bite into those crispy, soft fritters!

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the fritters slightly denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without altering the color of the fritters.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make the fritters more tender.

• beaten egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water to create a vegan alternative that helps bind the ingredients.

• chopped, drained clams - Substitute with chopped, drained mushrooms: Mushrooms provide a similar texture and umami flavor, making them a good vegetarian substitute.

• finely chopped onion - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the other ingredients well.

• finely chopped bell pepper - Substitute with finely chopped zucchini: Zucchini provides a similar texture and mild flavor, adding moisture to the fritters.

• chopped parsley - Substitute with chopped cilantro: Cilantro offers a fresh, slightly citrusy flavor that can enhance the overall taste.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good alternative for frying.

• Allow the clam fritters to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the cooled fritters in an airtight container. If stacking, separate each layer with parchment paper to avoid sticking.

• Store the container in the refrigerator. The clam fritters will stay fresh for up to 3 days.

• For longer storage, consider freezing. Lay the fritters on a baking sheet in a single layer and freeze until solid, about 2 hours.

• Once frozen, transfer the fritters to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to enjoy, reheat the fritters in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy.

• Alternatively, reheat in an air fryer at 350°F (175°C) for 5-7 minutes for a quick and crispy result.

• Avoid microwaving, as it can make the clam fritters rubbery and less appetizing.

• Preheat your oven to 350°F (175°C). Place the clam fritters on a baking sheet lined with parchment paper. Heat for about 10-15 minutes or until they are warmed through and crispy.

• For a quicker option, use a toaster oven. Set it to 350°F (175°C) and place the clam fritters directly on the rack or on a small baking sheet. Heat for 8-10 minutes, flipping halfway through to ensure even reheating.

• If you prefer using a microwave, place the clam fritters on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through. Note that this method may not keep them as crispy.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil or olive oil. Place the clam fritters in the skillet and cook for 2-3 minutes on each side, or until they are heated through and regain their crispiness.

• If you have an air fryer, preheat it to 350°F (175°C). Place the clam fritters in a single layer in the basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating. This method will help maintain their crispy texture.

• Mixing bowl: Use this to combine the dry ingredients and the wet ingredients separately before mixing them together.

• Whisk: This will help you beat the egg and mix it with the milk smoothly.

• Spatula: Use this to fold in the clams, onion, bell pepper, and parsley into the batter.

• Frying pan: This is where you will heat the oil and fry the fritters.

• Measuring cups: These will ensure you measure out the correct amounts of flour, milk, and clams.

• Measuring spoons: These will help you measure out the baking powder, salt, and pepper accurately.

• Chopping board: Use this to finely chop the onion, bell pepper, and parsley.

• Knife: This will be essential for chopping the vegetables and parsley.

• Paper towels: These will be used to drain the excess oil from the fritters after frying.

• Spoon: Use this to drop spoonfuls of batter into the hot oil.

• Spatula: This will help you flatten the batter slightly in the frying pan and flip the fritters.

• Tongs: These can be used to safely remove the fritters from the hot oil.

Prepare ingredients in advance: Chop the onion, bell pepper, and parsley ahead of time to streamline the cooking process.

Use pre-cooked clams: Opt for canned clams to save time on cooking and chopping.

Mix dry ingredients ahead: Combine flour, baking powder, salt, and pepper in advance and store in an airtight container.

Preheat oil while mixing: Start heating the vegetable oil as you mix the batter to save time.

Use a cookie scoop: For uniform fritters, use a cookie scoop to drop batter into the hot oil.