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Fruits from Land and Sea: Clam Fritters with Maine Fruit Ketchups
June 27, 2015 @ 11:00 am - 12:00 pm
Join Chef Cheryl Wixson and clam expert Dr. Brian Beal of the Downeast Institute and UMaine Machias as they cook up a batch of clam fritters made with surf or hen clams dug on Deer Isle. These delicious fritters will be served up with Cheryl’s organic fruit ketchups, made with Maine apples, blueberries, and cranberries.