This classic Rhode Island recipe made with our fresh Hand Shucked Clams mixed into a light batter with fresh parsley, red onion, and lemon juice, fried until crisp and golden and served with tartar sauce.
Heat oil in a deep pot to 325°F.
Heat oil in a sauté pan and cook red onion for 5-7 minutes until lightly caramelized, then add clams, clam juice, water, parsley, and lemon juice and simmer for 10 minutes until clams are cooked and the mixture is mostly dry.
Mix flour, salt, pepper, baking powder, eggs, and milk together with a strong whisk then fold in remaining ingredients with a spatula.
Using an ice cream scoop, drop clam mixture into the fryer until golden brown about 2 minutes.
Drain on paper towels and serve hot.
Yield: 4 Servings