Appetizer: United States – Connecticut (New England) – Connecticut Clam Fritters

Serving Size: 6

Approximate Time

Prep 20 min

Cook 15 min

Additional 10 min

Total 35 min

Ingredients

- 1 lb (454 g) fresh shucked hard clams or cherrystone clams, chopped (preferably Long Island Sound clams)
- 1/4 cup (60 ml) reserved clam juice (from shucked clams) or bottled clam juice
- 1 cup (120 g) all-purpose flour
- 1/4 cup (35 g) yellow cornmeal
- 1 1/2 tsp (6 g) baking powder
- 1/2 tsp (3 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 tsp (1.5 g) celery salt
- 2 tbsp (8 g) finely chopped fresh parsley
- 2 scallions (green onions), thinly sliced, about 1/4 cup (25 g)
- 1 large egg
- 3/4 cup (180 ml) whole milk
- 1 tsp (5 ml) Worcestershire sauce
- 1 tbsp (15 ml) fresh lemon juice
- 4 cups (940 ml) vegetable oil or peanut oil, for deep frying (amount varies by pan)
- Lemon wedges, for serving
- Optional quick dipping sauce:
  - 1/2 cup (120 g) mayonnaise
  - 1 tbsp (15 ml) prepared horseradish or 1 tsp (5 ml) hot sauce
  - 1 tsp (5 ml) chopped capers or 1 tsp (5 g) chopped dill pickle

Instructions

Short Description:
Crisp, golden deep-fried fritters studded with chopped local clams and scallion, served warm as a classic Connecticut starter. Light, airy batter highlights the briny flavor of Long Island Sound clams.

Regional Notes:
This Connecticut version uses chopped shucked clams—traditionally local Long Island Sound clams—folded into a seasoned flour batter and deep-fried until crisp. Unlike some coastal variants that use whole clam strips, Connecticut fritters emphasize chopped clam bits distributed throughout the fritter for a uniform clam flavor in every bite.

1. If using fresh shucked clams, reserve about 1/4 cup (60 ml) clam juice and chop clams into small pieces, yielding about 1 cup packed chopped clams (approx. 454 g raw weight before chopping). Pat chopped clams lightly with paper towel to remove excess moisture.
2. In a large bowl whisk together flour, cornmeal, baking powder, kosher salt, black pepper, and celery salt until evenly combined.
3. In a separate bowl whisk the egg, milk, reserved clam juice, Worcestershire sauce, and lemon juice until blended. Pour wet ingredients into dry ingredients and stir just until combined; batter should be thick but spoonable. Fold in chopped clams, parsley, and scallions. Do not overmix; let batter rest 5–10 minutes to hydrate the cornmeal.
4. Meanwhile, heat oil in a deep heavy skillet or Dutch oven to 350°F (175°C). Use a deep-fry thermometer for accuracy; maintain temperature between 340–360°F (170–180°C) during frying.
5. Test one small fritter: drop about 1 tbsp of batter into oil. If it sizzles and browns within 2 minutes, the oil is ready. For full frying, use a tablespoon or small cookie scoop to drop 1- to 1 1/2-tablespoon mounds of batter into the oil, working in batches to avoid crowding (6–8 fritters per batch depending on pan size).
6. Fry fritters, turning once if needed, until golden brown and cooked through, about 2 to 3 minutes per side. Remove with a slotted spoon to a wire rack set over a baking sheet or to paper towels to drain briefly.
7. Keep finished fritters warm in a 200°F (95°C) oven on the rack while frying remaining batches. Adjust oil temperature as needed between batches.
8. To make the optional dipping sauce: whisk together mayonnaise, horseradish (or hot sauce), and capers (or chopped dill pickle) until smooth; refrigerate until ready to serve.
9. Serve Connecticut Clam Fritters hot with lemon wedges and the optional dipping sauce on the side.