Coastal Living JULY 2003
Carefully open clam shells, and remove meat. Coarsely chop; drain.
Combine flour and next 4 ingredients in a large bowl. Stir in corn and next 4 ingredients. Fold in clams.
Whisk egg whites in a separate bowl until stiff peaks form; fold into clam mixture.
Pour oil to depth of 2 inches into a 4-quart Dutch oven; heat to 360°. Carefully drop batter by tablespoonfuls into oil; fry 1 to 1 1/2 minutes on each side or until golden brown, turning with a slotted spoon. Drain on paper towels. Serve immediately.
Note: You may substitute 1/4 cup drained, diced canned clams for fresh.
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