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Bonacker Style Clam Fritters

Source: Saveur Magazine
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Rating: 2.5   Reviews: 2 See Reviews
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  About 16 fritters
Bonacker is the name given to natives of the East Hampton, Long Island. Craig Claiborne, longtime food editor of the New York Times, lived near Round Swamp Farm in East Hampton and was a great fan. He tirelessly sought out authentic American cooking and in 1976 called this recipe “Americana, pure and simple”.
1 cup flour
1 teaspoon baking soda
2 teaspoon baking powder
2 eggs
1 tablespoon lemon juice
1/3 cup clam juice (reserved from clams)
1/4 cup milk
1 tablespoon melted butter
Pinch cayenne
2 tablespoon fresh parsley, finely chopped
4 dozen cherrystone clams, shucked, drained, and coarsely chopped
salt and freshly ground black pepper
vegetable oil
Bonacker Style Clam Fritters Recipe at
Sift together flour, baking soda, and baking powder in a mixing bowl. Whisk in eggs, lemon juice, clam juice, milk, butter, and cayenne, whisking until batter is smooth. Add parsley and clams, then season with salt and pepper. Mix well.

Add vegetable oil to a heavy skillet, to a depth of 1/8-in. and heat over medium heat. When the oil is hot but not smoking, spoon about 2 tablespoon of clam batter for each fritter into the hot oil. (Work in batches and avoid crowding the pan.) Fry until golden on one side, then turn fritters and continue frying about 2 minutes more. Drain on paper towels. Season to taste with salt and pepper.

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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
Date Added: 01/01/2008
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Rating: 4
by: Christine Reviewed: 01/02/2013
Just like home
These are wonderful, crisp and delicious. The clams remained sweet and juicy, completely unlike the favorless fried clams we've been used to in New England that consist mainly of thick, greasy coating with no clam taste. Thanks for this!
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