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Clam and Corn Fritters

Coastal Living JULY 2003

  • Yield: Makes about 3 dozen


  • 1 pound fresh littleneck clams, scrubbed
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground red pepper
  • 1 1/4 cups fresh corn kernels (about 2 ears)
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 poblano chile, diced
  • 1 bunch green onions, sliced (about 1 cup)
  • 6 large egg whites
  • 2 quarts peanut oil


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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Clam and Corn Fritters Recipe