Clam Fritters

Yield: Makes about 2 dozen

Ingredients

• 2  (6-ounce) cans chopped clams in juice, undrained
• 2  large eggs
• 3  tablespoons  butter, melted
• 1/2  cup  beer, clam juice, or milk
• 2  cups  all-purpose flour
• 2  teaspoons  baking powder
• 1/2  teaspoon  salt
• 1/2  teaspoon  coarsely ground black pepper
• Vegetable oil
• Malt vinegar
• Hot sauce

Preparation

Drain clams, reserving 1/2 cup clam juice. Whisk together 1/2 cup clam juice, eggs, and butter in a small bowl. Stir in beer.

Combine flour, baking powder, salt, and pepper in a large bowl. Whisk in egg mixture. Stir in clams.

Heat 2 inches vegetable oil in a Dutch oven to 360°. Scoop heaping tablespoons of fritter batter and slide them into the hot oil. (Dip the spoon or small scoop into the oil first to prevent the batter from sticking to the spoon.) Cook 3 minutes, turning once, until golden brown. Drain on paper towels. Serve with malt vinegar and hot sauce.