Rhode Island Style Clam Fritters - NBC Connecticut
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Rhode Island Style Clam Fritters

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    NEWSLETTERS

    Rhode Island Style Clam Fritters

    Chef Jamie Roraback makes Rhode Island style clam fritters.

    (Published Sunday, Sept. 22, 2019)

    • 4 Quahog clams or 12 littleneck clams
    • 1/2 cup water-for steaming clams
    • 1 cup all purpose flour
    • 2 Tbsp. cornstarch
    • 1 tsp. baking powder
    • 1 tsp. salt
    • 1/4 tsp. black pepper
    • 1 egg
    • 1/2 cup reserved clam broth from steaming open clams-cooled
    • 1 Tbsp. chopped chives-optional
    • As needed canola oil for frying

    Place the clams in a large saucepan, add the water, cover and steam on high heat just until the clams open. Remove the clams, put them on a plate and allow to cool. Reserve the broth for the batter, cool it down.

    Remove the clams from the shell and chop into very small pieces. Reserve.

    Sift together the flour, cornstarch, baking powder, salt, and black pepper into large bowl. In a separate bowl, whisk together the egg, and cooled reserved clam broth.

    Now, pour the egg mixture into the flour mixture and whisk gently just to combine. Stir in the reserved clams and let batter sit for 15 minutes while the oil is heating.

    To fry the fritters, heat a pot no more than halfway filled with canola oil to 350ºF. Drop the batter into the oil in tablespoons, allowing space between each.

    Fry in small batches of only 3 fritters at a time for about 2–3 minutes, turning occasionally until medium golden brown and cooked through.

    Drain briefly on paper towels and serve.

    This recipe makes about 18 fritters.

    You can visit Chef Jamie's Facebook page here.

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