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Bonacker Style Clam Fritters

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Source: Saveur Magazine

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Reviews: 2 See Reviews

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Yield: 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”.

RECIPE INGREDIENTS

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 Cooking.com

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DIRECTIONS

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:

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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Bonacker Style Clam Fritters

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