Bonacker Style Clam Fritters
About 16 fritters
Bonacker is the name given to natives of 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 teaspoons 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
Sift together the flour, baking soda and baking powder in a mixing bowl. Whisk in the eggs, lemon juice, clam juice, milk, butter and cayenne, whisking until the batter is smooth. Add the parsley and clams, then season with salt and pepper. Mix well.
Add vegetable oil to a heavy skillet, to a depth of 1/8 inch 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 the 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.
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