Clam Fritters

  • Preparation Time: 15 minutes
  • Cook time: 5 minutes
  • Yield: 6 servings or a large appetizer plate


  • 24 live Clams, in shell
  • 2 cups Flour
  • 1 tsp Baking Powder
  • 1 cup Milk
  • 1/2 cup Clam Liquor
  • 2 Eggs, lightly beaten
  • 1/2 tsp Celery Salt or Garlic Salt
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • Frying Oil


Steam clams in shallow water until shells are partially open, reserve clam liquor (broth that is left in the pot after steaming).

In a large bowl, combine all ingredients, including liquor, to a pancake-thick consistency. Chop the clams coarsely and add them to the mixture.

In a deep pan, heat a fair amount of frying oil to 375°F degrees. Drop clams coated with mixture by tablespoonfuls into hot oil and fry until browned on all sides. Turn frequently. Drain on paper towels.