International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Cherry Cookie Pizza






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > seafood > large quantity clam fritters
from NY, US Serves 30 to 50 One professional fryolater (electrical or propane) oil to fry 5 lbs container of shucked clams, ready to use (not all were used) Standard Batter to fry: Increase recipe as needed. Mix together: 2 cups flour 2 tsp baking powder 1 cup milk or beer 2 eggs 1 tsp salt Again at a friends lobster fest, she hired another friend who owns a roadside stand where he frys clams and onion rings. He brought with him, the fryolater, oil, 5 lbs of shucked clams, a large Tupper ware bowl of s "secret "batter. From what I understood it was a standard fry or pancake batter his family used.. The recipe below is for a standard batter similar to his but not his! He did not pre bread or dip the clams in any flour or cornmeal which many people do to hold the coating on the clams. Of course everyone stood around watching him fry the clams as well as onion rings Believe it or not, with all the other food around, only about 1/2 of the clams were used. But it was interesting to see how he fried his. He just dipped clams in the batter, see below for details. Of course one can do the same with a tabletop fryolator and less clams. Heat up the oil in the fryolater ( 375-400F ). It may take about 30 minutes to get to the right temp- all depends how large the fryolater, and how much oil used Have your batter ready in the bowl and a paper towel or wax paper lined platter to receive the fried clams With a slotted spoon, take some clams from the container and drop into the batter, swish them around and make sure they are coated well With tongs, retrieve clams , and place a few at a time into the hot oil and do not crowd. He did not shake off any excess batter as the batter was not overly thick, more like a pancake batter than a waffle batter in texture. Fry and turn on both sides to fry puffed and golden, remove with tongs and place on platter This only takes a few minutes!! These had a puffy, light and golden coating and were not overly crunchy. People loved them this way but one can use any favorite batter recipe for frying!

Large Quantity Clam Fritters


SUBMITTED BY
list all recipes for SEAFOOD (335)
list all recipes by BUTTERFLYDOG (1134)


conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: large
keyword: quantity
keyword: fritters
recipes for seafood
recipes by butterflydog
Email Address:
(posted September 2, 2009)

from NY, US

Serves 30 to 50

One professional fryolater (electrical or propane)
oil to
fry
5 lbs container of shucked clams, ready to use (not all were used)

Standard
Batter to fry: Increase recipe as needed.
Mix together:
2 cups
flour
2 tsp
baking powder
1 cup
milk or beer
2
eggs
1 tsp
salt

Again at a friends
lobster fest, she hired another friend who owns a roadside stand where he frys clams and onion rings. He brought with him, the fryolater, oil, 5 lbs of shucked clams, a large Tupper ware bowl of s "secret "batter. From what I understood it was a standard fry or pancake batter his family used.. The recipe below is for a standard batter similar to his but not his! He did not pre bread or dip the clams in any flour or cornmeal which many people do to hold the coating on the clams. Of course everyone stood around watching him fry the clams as well as onion rings Believe it or not, with all the other food around, only about 1/2 of the clams were used. But it was interesting to see how he fried his. He just dipped clams in the batter, see below for details. Of course one can do the same with a tabletop fryolator and less clams.

Heat up the oil in the fryolater ( 375-400F ). It may take about 30 minutes to get to the right temp- all depends how large the fryolater, and how much oil used Have your
batter ready in the bowl and a paper towel or wax paper lined platter to receive the fried clams With a slotted spoon, take some clams from the container and drop into the batter, swish them around and make sure they are coated well With tongs, retrieve clams , and place a few at a time into the hot oil and do not crowd. He did not shake off any excess batter as the batter was not overly thick, more like a pancake batter than a waffle batter in texture. Fry and turn on both sides to fry puffed and golden, remove with tongs and place on platter
This only takes a few minutes!!

These had a puffy,
light and golden coating and were not overly crunchy. People loved them this way but one can use any favorite batter recipe for frying!



Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2020 SimpleSolutions Corporation. All Rights Reserved.