Clam fritters are a classic New England seaside snack—crispy on the outside, tender on the inside, and brimming with the briny-sweet flavor of clams. Served with a zesty lemon aioli , these fritters are as perfect for game day as they are for a casual seafood dinner.
Yields 20 Servings Servings Quarter (5 Servings) Half (10 Servings) Default (20 Servings) Double (40 Servings) Triple (60 Servings) Prep Time 20 minsCook Time 15 minsTotal Time 35 mins~20 fritters
For the clam fritters
1 ½ cups all-purpose flour
2 tsp baking powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
2 large eggs, lightly beaten
½ cup milk
½ cup clam juice (from canned clams or bottled)
1 cup chopped clams (canned or fresh, drained well)
½ cup corn kernels (optional, for extra texture)
2 scallions, finely sliced
Neutral oil (vegetable or canola) for frying
For the lemon aioli
½ cup mayonnaise
1 clove small garlic, finely grated
1 tbsp fresh lemon juice
½ tsp lemon zest
Pinch of salt & black pepper
Prepare the Lemon Aioli
1
In a small bowl, whisk together mayonnaise, garlic, lemon juice, lemon zest, salt, and pepper.
Cover and refrigerate until ready to serve (flavors improve if it rests at least 15 minutes).
Make the Fritter Batter
2
In a large bowl, whisk together flour, baking powder, paprika, salt, and black pepper.
In another bowl, combine eggs, milk, and clam juice.
Pour wet ingredients into dry and mix until just combined (do not overmix).
Fold in chopped clams, scallions, and corn (if using). Batter should be thick but scoopable.
Fry the Fritters
3
Heat 1 inch of oil in a large skillet over medium-high heat (350°F / 175°C).
Using a spoon or small scoop, carefully drop heaping tablespoons of batter into the hot oil.
Fry in batches, turning once, until golden brown and crisp (about 2–3 minutes per side).
Remove with a slotted spoon and drain on paper towels.
Serve & Enjoy
Tips & Variations
5
Spicy kick: Add a pinch of cayenne pepper or diced jalapeños to the batter.
Crispier fritters: Chill the batter for 10 minutes before frying.
Lighter version: Pan-fry fritters in less oil, pressing slightly for a flatter, crispier style.
Make ahead: Keep fritters warm in a 200°F (95°C) oven until ready to serve.
Suggested Pairings
6
Drink: Pair with a crisp pilsner, wheat beer, or chilled Sauvignon Blanc.
Side idea: Serve with a light coleslaw or fresh cucumber salad for balance.
Ingredients ~20 fritters
For the clam fritters
1 ½ cups all-purpose flour
2 tsp baking powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
2 large eggs, lightly beaten
½ cup milk
½ cup clam juice (from canned clams or bottled)
1 cup chopped clams (canned or fresh, drained well)
½ cup corn kernels (optional, for extra texture)
2 scallions, finely sliced
Neutral oil (vegetable or canola) for frying
For the lemon aioli
½ cup mayonnaise
1 clove small garlic, finely grated
1 tbsp fresh lemon juice
½ tsp lemon zest
Pinch of salt & black pepper
Directions Prepare the Lemon Aioli
1
In a small bowl, whisk together mayonnaise, garlic, lemon juice, lemon zest, salt, and pepper.
Cover and refrigerate until ready to serve (flavors improve if it rests at least 15 minutes).
Make the Fritter Batter
2
In a large bowl, whisk together flour, baking powder, paprika, salt, and black pepper.
In another bowl, combine eggs, milk, and clam juice.
Pour wet ingredients into dry and mix until just combined (do not overmix).
Fold in chopped clams, scallions, and corn (if using). Batter should be thick but scoopable.
Fry the Fritters
3
Heat 1 inch of oil in a large skillet over medium-high heat (350°F / 175°C).
Using a spoon or small scoop, carefully drop heaping tablespoons of batter into the hot oil.
Fry in batches, turning once, until golden brown and crisp (about 2–3 minutes per side).
Remove with a slotted spoon and drain on paper towels.
Serve & Enjoy
Tips & Variations
5
Spicy kick: Add a pinch of cayenne pepper or diced jalapeños to the batter.
Crispier fritters: Chill the batter for 10 minutes before frying.
Lighter version: Pan-fry fritters in less oil, pressing slightly for a flatter, crispier style.
Make ahead: Keep fritters warm in a 200°F (95°C) oven until ready to serve.
Suggested Pairings
6
Drink: Pair with a crisp pilsner, wheat beer, or chilled Sauvignon Blanc.
Side idea: Serve with a light coleslaw or fresh cucumber salad for balance.
Clam Fritters with Lemon Aioli
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