Westport Clam Fritters Recipe & Clam Cleaning Guide | Homemade Food Junkie (2024)

FAQs

What is the difference between clam cakes and clam fritters? ›

Most places around here call them clam cakes. It's more of a regional thing to call them cakes. Fritters, by definition, are bits of batter that are pan or deep fried that contain meat or fruit. So, we call them fritters because it is more universally known.

To purge clams, I submerge them in salted water for 30 minutes. If the bottom of the container is clear of sand after those 30 minutes, go ahead and cook 'em. If there's sand on the bottom, lift the clams out, drain and rinse the container, then fill it up again with fresh salted water and drop the clams back in.

You can keep it simple and go classic Northwest style, dipping the cleaned clam meat in flour, then egg, and finally bread crumbs or panko, then shallow-frying them and serving with tartar sauce, lemon wedges, and hot sauce.

Boiling clams is another popular method of cooking clams. To boil clams, place them in a large pot of salted water and bring to a boil. If you're wondering how long to boil clams, we've got you covered. Boil for 5-10 minutes or until the shells open.

Clam cakes (also known as clam fritters) are a part of New England cuisine, most commonly found in Rhode Island although they can also be found in Connecticut, Maine, and Massachusetts. They are balls of battered clams which have been deep-fried.

A fritter batter is a muffin batter without butter (fat). How does pancake batter fit in? Right in the middle of the two because it use 1/2 part fat, but keeps the other core components the same. These all fall under the quick bread family, which use baking powder or soda as a leavener.

Basically the trick is to submerge your clams in ice water and baking soda, and the clams will begin to spit out the nasty grit. I'm not even joking, you will be able to see them spitting out the sand. My fiancé and I prefer to cook with Mahogany clams because they're meatier than the Little Neck or Top Neck's.

Put the razor clam on a tray and drizzle with olive oil and sprinkle with salt. We also like to sprinkle them with breadcrumbs. Bake for 3 mins in the preheated oven. Season the blanched potatoes with olive oil and salt.

Interim Health Advisory on Eating Razor Clams

A new study shows razor clams containing low levels of domoic acid may cause memory problems for those who eat large amounts year-round. The Department of Health recommends you eat no more than 15 razor clams each month for 12 consecutive months.

Shellfish that cannot completely close their shells (razor clams, horse clams, and soft shell clams) can be stored for up to four days. Shellfish with broken shells, or that are open and do not close when tapped, should be discarded.

How many clams are in a pound? ›

The smallest clams are called littlenecks amounting to 10-12 clams per pound. The most popular steaming clam in our area but they are often served raw on the half shell with co*cktail sauce or even grilled with a squeeze of lemon and some melted butter. Averaging between 12-15/lb.

Every year millions of Americans eat molluscan shellfish, especially oysters and clams. While many people can enjoy these foods in either raw or cooked form, certain people are at risk of illness from eating them raw and need to be sure to eat these foods only if they are cooked properly.

Steam the clams.

Cover and let cook over medium heat until they open up (This will take anywhere from 7 to 10 minutes). Clams will let you know when they're ready; their shells will simply open. Watch for that and do not overcook them or they're turn too chewy and rubbery.

Mix clams, eggs, crushed crackers, parsley, and grated onion. In pan in hot butter, spoon clam mixture into 4 mounds, gently flattening each with back of spoon. Cook cakes until browned on both sides, about 3-5 minutes per side.

A fritter is a portion of meat, seafood, fruit, vegetables, or other ingredients which have been battered or breaded, or just a portion of dough without further ingredients, that is deep-fried. Fritters are prepared in both sweet and savory varieties.

One of the main differences between fried clam strips and fried clam bellies is the texture. Fried clam bellies are more tender and succulent than strips, which are typically firmer and chewier. This makes fried clam bellies a popular choice for people who prefer a more luxurious and satisfying seafood experience.

History tells us that our English word is borrowed from Old French, “friture” which has its roots in the Latin word for “fry”. Typically made with made with a vegetable, like a corn fritter, fruit, like an apple fritter, and even meat, fritter batter can be sweet or spicy, as well as deep-fried, or pan-fried.