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Why we love this recipe
I don’t know about you, but there is something about the word “fritter” that has me at hello, and when you add some tender little clams to the equation…well, let’s just say while these babies are good all year round, there is something about clam fritters that makes it feel like summertime is ON.
These easy clam fritters cook up in no time and are a perfect little summertime appetizer (or make a double batch and serve them up for supper with some coleslaw!) but first of all…
What is a fritter?
A fritter is pretty much anything – veggies, fruit or in this case, tender little chopped clams – that is mixed up with batter and fried. If you’ve been to a state fair and you’ve had a funnel cake, you’ve basically had a fritter.
When I am frittering things, I want to have my fritters as soon as humanly possible while still having ALL the great fritter taste, so this little recipe combines a few shortcuts with some zaps of powerful flavor!
Ingredients you need
Ingredient notes and substitutions
- Clams: You can use either chopped or minced clams, and you can find them in the supermarket aisle next to the tuna fish.
- Bisquick: This is a baking mix that contains flour, leavening and fat, and you can usually find it in the baking aisle, because it makes super good pancakes!
- Shallot: Shallots are part of the onion family, and they have a gentler taste than regular onions (and that’s where you can find them, near the onions in the produce section. You can swap in chopped scallions or chives if you like.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
STEP 1: Stir up the clams and their juice with Bisquick, an egg, a pinch of pepper and some chopped shallot, which will give these fritters just the right amount of sass.
Stir it all up until you have nice little batter situation going on, and then we are ready to fry them up.
STEP 2: You want to use vegetable oil for this (canola oil is my go to). Pour it into a skillet and heat it up over medium heat, and then carefully drop spoonfuls of batter. Think the size of silver dollar pancakes.
Cook them until they are golden brown on both sides (and my favorite thing for flipping these over is my beloved fish spatula, which I love more than all my other spatulas combined!).
STEP 3: Let them rest on paper towels for a few minutes…this will both cool them down a little and the towels will absorb any excess cooking oil. Sprinkle them with a little sea salt.
Now, these are READY TO ROLL as is, but if you want to add a little more of a taste sensation, drizzle on a little Sriracha sauce, or your favorite hot sauce. I like to scatter on a little chopped parsley as well because I am fancy that way. Ha.
Recipe FAQ
What, you don’t have Bisquick on hand at all times? Bisquick is a combo of flour, leavening and shortening, and while I am never EVER out of it, here’s a great recipe for making it from scratch.
You definitely can, and that will pack in even more seafood flavor! I would go for the canned baby clams – they are the most tender.
Sriracha is a hot sauce made from chili peppers, garlic and vinegar, and it packs a punch. If you (like me!) are a spice wimp, you can eat your fritters as is, or serve them up with a little tartar sauce on the side.
Pop your question in the comments section below and I will answer pronto!
Want to round out your meal?
Technically these are an appetizer, but I’ve happily turned them into supper by adding a few things on the side! Coleslaw is a perfect companion to fritters, and so are both spiral fries and onion rings.
Oh, and if you feel like a margarita on the side, that’s great too!
Other clam recipes we love
Could you leave us some stars?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section. Your thoughts and advice will help both us and your fellow readers. 🥰
Clam Fritters
This recipe for easy little clam fritters will add some fun to your summertime supper! Think of them as a seafood spin on pancakes, and betcha can’t eat just one.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 8 fritters 1x
- Category: Appetizer
- Method: Stovetop or Griddle
- Cuisine: American
Ingredients
- 1 egg, beaten
- 1 6.5 ounce can of chopped or minced clams with their juice
- 1 small shallot, peeled and chopped
- 3/4 cup Bisquick
- 1/4 teaspoon pepper
- 1/2 cup vegetable oil
- Sea salt
- Chopped fresh parsley and Sriracha or other hot sauce for garnish
Instructions
- Stir egg, clams, clam juice and shallot together. Stir in Bisquick and pepper.
- Heat the oil in a large skillet over medium high. When the oil is hot, carefully drop batter by roughly 1/8 cup amounts into the pan. Cook for one minute per side, then turn and cook one minute more until deep golden brown. Depending on how big your pan is, you might need to do them in batches.
- Drain on paper towels for a minute or so, sprinkle on some sea salt then serve garnished with parsley and a little Sriracha sauce.
Notes
-
- Clams: You can use either chopped or minced clams, and you can find them in the supermarket aisle next to the tuna fish.
-
- Bisquick: This is a baking mix that contains flour, leavening and fat, and you can usually find it in the baking aisle, because it makes super good pancakes!
-
- Shallot: Shallots are part of the onion family, and they have a gentler taste than regular onions (and that’s where you can find them, near the onions in the produce section. You can swap in chopped scallions or chives if you like.
Joel says
This is a nice, simple take on clam cake/fritter. I found the flavor good but I am going to experiment with less breading next time. I ended up with fritters that were quite thick and “bready” and I wonder if cutting the bisquick might bring out the other flavors
Hey Joel and thanks for letting us know how it turned out – we’d love to know how they do with your modifications next time! :)
Carl says
Howard Johnson served ‘clam strips’ which did not include the clam ‘bellies’ without which they weren’t fried clams.
Ah yes – I remember those. They were so good (especially dunked in some tartar sauce!
Emily says
I love anything with clams – I remember those fried clams too! These were easy to make without the mess of deep frying.
Looks like we need to form a clam-lovers club! Fried and fritters!
Rachel says
Love clams. These fritters look excellent. I remember Howard Johnson restaurants used to serve fried clams at their Friday fish fries and I loved them.
Oh gosh, those were the days – I just LOVED those fried clams. But these fritters are a pretty close second! Happy weekend, Rachel!
Kenneth Norton says
Excellent recipe on clam fritters
Thank you so much!