Clam Fritters (Coques Frites)
Chopped clams bound in a simple batter and fried until crisp outside and tender inside, a Bay of Fundy shore favourite.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 280 kcal
Equipment
- •Frying pan or deep fryer
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 14 g
- carbs
- 24 g
- protein
- 14 g
- calories
- 280
Instructions
- 1
Whisk the flour, baking powder, salt and pepper together in a bowl.
- 2
Beat in the egg, milk, and reserved clam juice to form a thick batter.
- 3
Fold in the chopped clams and onion.
- 4
Heat oil in a pan to about 175°C.
- 5
Drop spoonfuls of batter into the hot oil and fry for 2-3 minutes per side until golden brown.
- 6
Drain on paper towel and serve hot.
Chef's tips
Keep the batter thick enough to hold its shape when dropped into the oil, or the fritters will spread and turn greasy.
Ingredient substitutions
- fresh clams → canned chopped clams, well drained, reserving some juice
Storage
Best eaten fresh; keeps refrigerated 1 day.
Reheating
Reheat in a hot oven or air fryer to re-crisp; microwaving makes them soggy.
Common mistakes to avoid
- •Oil not hot enough, leading to greasy fritters
- •Overcrowding the pan, which drops the oil temperature
Serving suggestions
Cooked Clam Fritters (Coques Frites)?
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