Clam Fritters
Golden, crispy fritters studded with tender chopped clams and a hint of old bay seasoning. These New England-style clam cakes are light and fluffy on the inside, perfectly crunchy on the outside, and ready in under 30 minutes. Serve with tartar sauce and lemon wedges for a classic seaside treat.
For 4 servings
- prep
Drain and chop the clams.
1.Open the can of clams and drain well, reserving all the liquid in a measuring cup.2.Roughly chop the clams into small, pea-sized pieces.3.Add water to the reserved clam liquid to make exactly 1/4 cup of clam juice. - mix
Make the fritter batter.
1.In a large mixing bowl, whisk together the flour, baking powder, Old Bay seasoning, black pepper, and salt.2.Add the beaten egg, minced onion, minced celery, and 1/4 cup clam juice to the dry ingredients.3.Stir until just combined into a thick, lumpy batter. Do not overmix.4.Gently fold in the chopped clams until evenly distributed. - prep
Heat the oil for frying.
1.Pour the vegetable oil into a large, heavy-bottomed skillet to a depth of about 1 inch.2.Heat over medium-high heat until the oil reaches 350°F (175°C). A small drop of batter should sizzle and float immediately. - fry · ~6 min
Fry the clam fritters.
1.Working in batches of 4 to 5, carefully drop heaping tablespoons of batter into the hot oil.2.Fry for 2 to 3 minutes per side, turning once, until deep golden brown and cooked through.3.Use a slotted spoon to transfer fritters to a paper towel-lined plate to drain.4.Let the oil return to 350°F before frying the next batch.TIPDon't crowd the skillet. Overcrowding drops the oil temperature and makes the fritters greasy. - serve
Serve hot with lemon wedges.
Arrange the hot fritters on a platter and serve immediately with lemon wedges and tartar sauce or cocktail sauce on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain canned clams thoroughly and reserve the liquid: it's the base of your clam juice for maximum briny flavor.
- 2Do not overmix the batter — stir just until dry streaks disappear to keep fritters light and fluffy.
- 3Use a heavy-bottomed skillet and a thermometer to maintain oil at 350°F for even, crispy frying.
- 4Fry in small batches (4-5 fritters at a time) so the oil temperature stays steady and fritters don't turn greasy.
- 5Let oil return to 350°F between batches to ensure consistent browning and texture every time.
- 6Serve immediately after draining on paper towels — these fritters are at their peak hot and crispy.
Adapt it for your goals.
Spicy Cajun
Replace Old Bay with 1 teaspoon Cajun seasoning and add a finely minced jalapeño for a Gulf Coast-style kick.
Herb & GarlicHerb & Garlic
Fold in 2 tablespoons chopped fresh parsley and 1 minced garlic clove for an herby, aromatic twist.
Gluten FreeGluten-Free
Substitute all-purpose flour with a 1:1 gluten-free baking blend to make the fritters accessible for gluten-sensitive guests.
Why this is on our healthy list.
Good Source of Lean Protein
Canned clams provide high-quality, low-fat protein that supports muscle repair and satiety.
Rich in Iron
Clams are one of the best natural sources of iron, which helps carry oxygen through the body.
Contains Essential B12
Clams are packed with vitamin B12, crucial for nerve health and energy metabolism.
Frequently asked questions
Yes, steam 1 pound of fresh clams, reserve the liquid, chop the meat, and use in place of canned. Adjust salt as fresh clams are less briny.
