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.
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).
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.
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.
Arrange warm clam fritters on a platter.
Serve with chilled lemon aioli for dipping.
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.
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.
20 servings