Growing up in Coastal NC meant we ate a lot of seafood of various kinds. We were fortunate enough to live right on a marshland area where we could throw in crab pots, dig for clams and fish right off of our dock.

I remember the mornings when Daddy would go out early to bring in the crab pots and he’d find several soft shell crabs. Mamma would clean them and then toss them in egg and cracker meal and fry them and serve them with fried eggs and biscuits for breakfast. Oh my goodness my mouth is watering just writing this.

Well anyways this recipe was inspired by those memories. I first made these fritters because I had some leftover chopped clams but they were so good I continued making them. I’m sure you will love them too.

Ingredients

– ¾ cup all purpose flour

– ¼ cup cornmeal

– 1 ½ teaspoons salt

– ½ teaspoon pepper

– 1 ½ teaspoons baking soda

– 1 egg

–  Milk of your choice (enough to make a batter)

– ½ to ¾ cup chopped clams (canned or fresh)

– ¼ cup shredded onion

– ¼ cup shredded parmesan cheese 

Instructions:

1.   Prepare Batter

   – In a bowl, combine flour, cornmeal, salt, pepper, baking soda, and the egg.

   – Mix in enough milk to achieve a batter consistency.

2.   Add

   – Fold in the chopped clams, shredded onion, and parmesan cheese.

3.  Cook

   – Heat a skillet over medium heat and add enough oil to cover the bottom of the pan.

   – Pour in spoonfuls of the batter and cook until golden brown, about 3–4 minutes on each side. Cover with a lid to help them cook through.

4.  Serve right away

   – Enjoy your clam fritters warm!