How to Make Long-Neck Clam Fritters

A quick seafood fry-up. This dish is perfect after a long day at the beach!

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 24 long-neck clams
• ½ cup clam liquor
• 2 eggs
• Sea salt
• 1 cup milk
• Freshly-ground pepper
• 2 cups flour
• 2 tsps. baking powder
• Shortening
• Tartar sauce
• Malt vinegar

1. Beat the eggs well.
2. In a deep pan heat the shortening to 370 degrees F.
3. Mix the eggs, clam liquor, flour, ½ tsp. sea salt, milk and baking powder, making a thick batter.
4. Chop the clams into rough chunks, season and dredge in the batter.
5. Place each clam dollop into the hot shortening and deep-fry until brown. Drain on paper towels and serve with tartar sauce and malt vinegar.