Bonacker-Style Clam Fritters
Craig Claiborne, longtime food editor of the New York Times, lived near Round Swamp Farm in Long Island and was a great fan. He tirelessly sought out authentic American cooking and in 1976 called this recipe “Americana, pure and simple”.
- 1 cup flour
- 1 tsp. baking soda
- 2 tsp. baking powder
- 2 eggs
- 1 tbsp. lemon juice
- 1⁄3 cup clam juice (reserved from clams)
- 1⁄4 cup milk
- 1 tbsp. melted butter
- Pinch cayenne
- 2 tbsp. finely chopped fresh parsley
- 4 dozen cherrystone clams, shucked, drained, and coarsely chopped
- Salt and freshly ground black pepper
- Vegetable oil
- Sift together flour, baking soda, and baking powder in a mixing bowl. Whisk in eggs, lemon juice, clam juice, milk, butter, and cayenne, whisking until batter is smooth. Add parsley and clams, then season with salt and pepper. Mix well.
- Add vegetable oil to a heavy skillet, to a depth of 1⁄8″, and heat over medium heat. When the oil is hot but not smoking, spoon about 2 tbsp. of clam batter for each fritter into the hot oil. (Work in batches and avoid crowding the pan.) Fry until golden on one side, then turn fritters and continue frying about 2 minutes more. Drain on paper towels. Season to taste with salt and pepper.