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Recipe Detail Page
Clam Fritters with Dilly Tartar Sauce
Summer 2021
Nothing says Canada’s east coast like clams; you can go digging for them and then steam them up for supper. But freshly shucked clams are difficult to find away from summertime’s seashores, so I’ve simplified things by turning sustainably harvested canned clams into luscious fritters. A great start to a fun night!
Serves 6
TARTAR SAUCE
1/2 cup (125 mL) mayonnaise
2 tbsp (30 mL) minced sour dill pickle
1 tbsp (15 mL) sweet relish
1 tsp (5 mL) Dijon mustard
1 tbsp (15 mL) minced fresh dill
FRITTERS
3 cans (each 142 g) whole baby clams, juice reserved
2 large eggs, beaten
3 tbsp (45 mL) butter, melted
1 1/2 cups (375 mL) all-purpose flour
1/2 cup (125 mL) cornmeal
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) sea salt
1/4 tsp (1 mL) cayenne
1 tbsp (15 mL) snipped chives
1/2 cup (125 mL) canola oil for frying
Sea salt to taste
1 lemon, cut into wedges
1. For tartar sauce, in a small bowl, combine mayonnaise, pickle, relish, Dijon and dill. Stir well, cover and refrigerate until using.
2. For fritters, in a large bowl, stir together 1 cup (250 mL) reserved clam juice, clams, eggs and butter. In a medium bowl, whisk together flour, cornmeal, baking powder, salt, cayenne and chives. Stir flour mixture into clam mixture. Let sit for 5 minutes.
3. Heat oil in a large skillet over medium heat until a thermometer reaches 360 to 380°F (182 to 193°C). Scoop 1-tbsp (15-mL) dollops of fritter mixture into hot oil, 4 to 5 separate dollops at a time. Cook for 3 to 4 minutes, turning once, until golden brown. Remove with a slotted spoon, drain on paper towels and sprinkle with sea salt.
4. Serve hot, in individual paper cones, with a wedge of lemon for squirting and a bowl of tartar sauce for dipping.
Serves 6
