For this recipe, we put a twist on our traditional clam fritter recipe by using our whole ocean clams instead of chopped clams. For this recipe, we serve them with a wasabi ginger mayo dipping sauce, but you can always serve them with your signature sauce.
Preheat deep-fat fryer to 350ºF. Drain clams and pat dry with paper towels. Combine our, cayenne and salt in a shallow pan or baking sheet. Mix corn meal with our, sugar, baking powder and salt in a bowl. Add egg and milk; blend in melted shortening. Mix well. Pour batter into a tall narrow container. Skewer 4 clams and dredge in seasoned flour. Shake off excess. Dip in batter. Stand skewer-side up in pre-heated oil and fry until golden brown, about 2 or 3 minutes. Drain on paper towels. Serve hot with dipping sauces.
Yield: 8 servings
Horseradish Dipping Sauce:
Add 1/4 cup prepared, drained horseradish to 1 cup mayonnaise. Wasabi-Ginger Mayo Dipping Sauce: Add 2 tablespoons powdered Wasabi and 2 tablespoons grated peeled fresh ginger to 1 cup of mayonnaise.