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Clam Fritters garnished with Cheryl's Ketchups

Clam Fritters

Cheryl Wixson
These easy to make treats are great garnished with with Apple Ketchup, Cranberry Ketchup or my Rabbit Hill Tartar Sauce!


  • 1 egg
  • 3 tablespoons Melted butter
  • 1 cup liquids, usually ¾ clam juice and ¼ milk
  • 1 ½ cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • Fresh pepper to taste
  • 1 cup finely chopped raw clams use food processor


  • In your measuring cup, whisk together the egg, butter and liquids. In a mixing bowl, whisk together the flour, baking powder, and salt. Whisk in the liquids and fold in the clams. The batter should be thick…like a thick muffin or cake batter.
  • Preheat at least 2 inches of oil to 370 degrees. Drop tablespoons of the batter in the oil and cook for 2 to 3 minutes, turning with tongs. Drain on paper towels and taste the first fritter for seasoning. Add more salt and pepper to the batter if necessary. Continue to fry a few fritters at a time until done. Makes about 36 fritters.


The nutritional analysis of the fritter will vary depending upon how much fat is absorbed in the cooking process.
Nutritional analysis per serving of one fritter without the cooking fat: 35 calories, 1.6 grams protein, 4 grams carbohydrates, 1.3 grams fat (0 grams trans fat), 92 mg. Sodium, less than 1 gram fiber.