Fritters and clam chowder are a match made in heaven. The recipe works best with fresh shellfish, if possible. You can find shucked clams at your local seafood market.

Emily Nabors Hall
Recipe by Coastal Living June 2016


Credit: Greg Dupree; Styling: Rachel Burrow and Claire Spollen

Recipe Summary test

30 mins
30 mins
Serves: 4


Ingredient Checklist


Instructions Checklist
  • Whisk together mayonnaise, relish, lemon juice, 1 tablespoon of the dill, and 1/4 teaspoon each of the salt and pepper.

  • Whisk together cornmeal, flour, and remaining 1/2 teaspoon each salt and pepper in a large bowl. Make a well in the center; add buttermilk, clam juice, and eggs, and whisk just until combined. Fold in chopped clams, onion, corn, and remaining 2 tablespoons dill.

  • Pour oil to a depth of 3 inches in a large Dutch oven; heat oil over medium-high to 350°F.

  • Working in batches, carefully scoop heaping tablespoons of batter into hot oil, and fry, turning occasionally to cook evenly, until deep golden brown, about 3 minutes. (Take care not to overcrowd the Dutch oven.) Transfer to a plate lined with paper towels to drain. Serve immediately.