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.
Our wildflower meadow is already here for it. This was my handful from the other day…I know the blue and pink ones are bachelor buttons, but if anyone knows what the other beauties are, let me know!
Meantime, back at the fritters…these 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 that is – veggies, fruit, CHOCOLATE…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!
How to make clam fritters
My first shortcut ingredient is canned clams – you can get the chopped kind or the minced kind. I’m all for using fresh clams when I’m making a pasta supper, but since we are going to surround these with batter the canned kind work just fine!
Stir up the clams and their juice with a egg and (here comes the first flavor punch) some chopped shallot, which will give these fritter just the right amount of sass.
And here comes shortcut ingredient number two…Bisquick! Stir it in until you have nice little batter situation going on, and then we are ready to fry them up.
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 carefullydrop 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!).
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.
Tips For Making Clam Fritters!
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.
Fritters = happiness! Happy frittering.
OTHER FRITTERY RECIPES WE LOVE TO NOSH!
 This easy recipe for sweet cornmeal onion rings uses slender slices of sweet onions in a cornmeal coating for the lightest and most flavorful onion rings ever. Bet you can’t eat just one! |
 Some black pepper and a little lime juice take ordinary steak fries to delicious new heights in this easy recipe for black pepper and lime fries! |
 This recipe for easy crispy spiral fries is the perfect side dish for your favorite burger or hot dog suppers. Grab your spiralizer and make some today! |
Want to round out your meal? This recipe pairs well with...
Clam Fritters
Prep Time: 10 minutes- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 8 fritters 1x
- Category: Appetizer
- Method: Stovetop or Griddle
- Cuisine: American
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Pin RecipeDescription
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.
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.
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
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!
Updated (and made even more delicious!) from a previously published Framed Cooks post!
I'd love to hear what you think!