Clam Fritters -- A Farewell Dish for the Stove That Raised Me

Finals. Senior fall. Last college finals. Biochemistry A, Anatomy A, Statistics B+, Capstone A — Dr. Okafor wrote "this should be published." Packed the apartment for last winter break as a college student. Made a final gumbo in the apartment — four hours, farewell to the version of myself who lived here. Freshman, sophomore, junior, senior. All cooked at this stove. All are me.

That last gumbo was four hours of saying goodbye — to the apartment, the stove, the versions of myself who stood at it — and when it was gone, I still needed something to do with my hands. Clam fritters felt right: quick, warm, a little celebratory, the kind of thing you make when you’ve earned a moment to just enjoy yourself. After Biochemistry, Anatomy, Statistics, and a capstone that Dr. Okafor said should be published, I deserved something golden and crispy and deeply satisfying. These are the fritters I made to close out the night — and the chapter.

Clam Fritters

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4

Ingredients

• 2 cans (6.5 oz each) chopped clams, drained (reserve 1/4 cup liquid)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 2 large eggs, beaten
• 1/3 cup whole milk
• 2 tablespoons reserved clam liquid
• 2 green onions, thinly sliced
• Vegetable oil, for frying (about 1/2 inch depth in pan)
• Lemon wedges and hot sauce, for serving

Instructions

1. Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, salt, black pepper, garlic powder, and smoked paprika until evenly combined.
2. Combine the wet ingredients. In a separate small bowl, whisk together the beaten eggs, milk, and reserved clam liquid. Pour into the dry ingredients and stir until a thick batter forms.
3. Fold in the clams and onions. Add the drained chopped clams and sliced green onions to the batter and fold gently until just incorporated. Do not overmix.
4. Heat the oil. Pour vegetable oil into a large heavy skillet to a depth of about 1/2 inch. Heat over medium-high heat until shimmering, about 350°F. A small drop of batter should sizzle immediately when added.
5. Fry the fritters. Working in batches, drop heaping tablespoons of batter into the hot oil, gently pressing each to flatten slightly. Fry for 2 to 3 minutes per side until deep golden brown and cooked through. Do not crowd the pan.
6. Drain and serve. Transfer fritters to a paper towel-lined plate to drain briefly. Serve hot with lemon wedges and hot sauce on the side.

Nutrition (per serving)

Calories: 310 | Protein: 18g | Fat: 14g | Carbs: 28g | Fiber: 1g | Sodium: 540mg