Maine Coast Clam Fritters

Carol Junkins


Recipe from the book "Food That Made New England Famous" 1946, submitted by:
Rose Whitney Smith, Lexington, MA. She writes:The night I first tasted these clam cakes was raw and blustery and the foghorn was bellowing. But inside the old farmhouse overlooking the mouth of the Kennebec River, was cosy and homelike. My friends, a Maine coast fisherman, Allie Hincley, and his wife, Daisy, were preparing supper over a fire in a wood range. Allie shucked and cleaned the clams, and Daisy chopped and stirred them into the egg batter, and dropped by spoonfuls into the hot lard in an old iron fry pan.


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20 Min
10 Min
Deep Fry


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eggs ~ if small
2 c
shucked raw clams
1 c
all purpose flour
1 c
1/2 tsp
1/4 tsp

How to Make Maine Coast Clam Fritters


  • 1Chop clams very fine.
  • 2Make a batter by beating eggs, add flour gradually. Add milk slowly, salt and pepper, then the chopped clams.
    Stir all together.
  • 3Drop by spoonfuls into deep hot fat that will color a 1-inch cube of bread golden brown in 60 seconds (365 degree on fat, thermometer) ; or cook in frying pan holding 1 1/2 inches of hot fat. When brown turn and brown on reverse side.
  • 4Drain and serve piping hot.

    "And if we've a mind for a delicate dish we go to the clam banks" - The Fore Father's song, 1630

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About Maine Coast Clam Fritters

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American

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