New England Clam Fritters
Prep time
Cook time
Total time
Adapted from the 1959 edition of the Boston Cooking School Cookbook
Recipe type: Bread
Serves: 12 large or 30 cocktail size
  • 1 c. drained, chopped clams (fresh or canned), juice reserved
  • Milk
  • Beer
  • 1 egg, lightly beaten
  • ⅔ c. all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. kosher salt
  • Several grinds fresh black pepper (I use many, 'cause I like the spice of the pepper)
  • Vegetable oil (enough to fill a deep fryer, or a deep, heavy bottomed pan with high sides)
  • Table salt for sprinkling on the cooked fritters
  1. Drain and chop clams. Transfer juice to a ⅓ c. measuring cup.
  2. To that ⅓ cup, add half milk and half beer to balance out the measurement to ⅓ cup. Transfer to a large mixing bowl and combine with the egg.
  3. Start to heat oil in a fryer or pan (targeting 375-400 degrees).
  4. In a separate bowl, sift dry ingredients. Add to the liquid bowl, along with the clams. Stir gently to combine ingredients (don't over beat); allow to sit for a couple of minutes before frying.
  5. Once oil is hot, scoop batter using a small ice cream scoop or a small spoon. Carefully place into hot oil, then fry for 3-5 minutes. The fritters will start to float to the surface, and when they're nicely browned, use a slotted spoon to transfer them to paper towel/newspaper or the tried-and-true paper bag. Sprinkle with table salt to coat evenly; serve while hot.
Recipe by My Delicious Blog at