It just hit me yesterday: Memorial Day is just around the corner.
Since Memorial Day is the unofficial start of Summer, I started thinking about favorite summer eats around these parts.
One such favorite, is clam fritters. I have noticed that anytime I have eaten a clam fritter, I taste mostly oil, dough, and rarely find pieces of clam.
Therefore, I decided to make a clam fritter (aka cake) that is worthy of the name: packed with clam, flavor and not loaded with greasy taste and texture.
Ready for it? Then proceed to the following recipe.
1 16oz. box of Clam Cake & Fritter Mix
1 cup of chopped sea clams
1 cup fresh or thawed corn
½ cup finely chopped scallion
½ cup chopped fresh parsley
1 teaspoon of fine sea salt, divided
½ teaspoon ground black pepper, divided
½ cup of clam juice
1 cup of water
1 tablespoon of hot sauce
2 cup panko bread crumbs
1. Preheat the oven to 425 degrees Fahrenheit.
2. In a large bowl, combine the fritter mix, clams, corn, scallions, parsley, ½ teaspoon salt, and ½ teaspoon pepper and mix well. Pour in the clam juice, water and hot sauce and stir batter until moist. Do not over mix.
3. Pour the bread crumbs onto a plate and season with remaining salt and pepper. Place parchment paper on two baking sheets and set aside. Using your clean (hint, hint) hands, gather some of the fritter mix and form into a patty the size of your palm. Place onto the bread crumbs, press lightly and then flip over and repeat. Place the patty onto the baking sheet.
4. Bake for 20 minutes. Serve with tartar sauce.