Oregon Razor Clam Fritters

by Kathleen Morrison

Servings: 1 batch

INGREDIENTS

2 cups razor clams, cleaned, chopped
1/4 cup reserved clam juice
7 tbsp. flour
1/4 tsp. baking soda
1/2 tsp. salt
Black pepper or lemon pepper
5 eggs, lightly beaten
6 scallions, finely chopped
1 tsp. parsley
2 tbsp. finely chopped green pepper
1/2 tsp. Worcestershire sauce

INSTRUCTIONS

In a medium bowl, combine all ingredients and mix well. Heat 3 to 4 cups of peanut oil to 360°F and drop mixture by spoonsful into hot oil, frying until golden brown. Remove with slotted spoon and drain on absorbent paper, repeating until all are done. They are best served immediately but can be kept warm in a 250°F oven for 30 minutes. Serve with lemon wedges, tartar sauce or seafood cocktail sauce.

CHEF COMMENTS

No comments are available.

Tagged: appetizers, clamappetizers add tags

Have you made it? What'd you think?

Log in to review this recipe.