• Ingredients: 
• 3 cups sunflower oil heated in a small pot over medium-high heat 
• 1 lb steamed manilla clams, chopped
• 1 cup flour
• ⅓ cup rice flour
• 2 teaspoon kosher 
• 2 teaspoon onion salt 
• ½ cup buttermilk 

This one is easy, fun and perfect for a little salty fried snack before a bigger seafood feast.  Be sure to sit down and enjoy these bad boys right after cooling from the fryer because otherwise they lose a bit of luster. We served them with our latest savory/sweet favorite, honey and chili oil, but they’d also be happy next to a homemade aioli variation or remoulade. 

As your pot of oil heats, be sure to strap on an apron and safe your shirt from any splatters.  Then mix your dry ingredients in a large bowl before whisking in butter milk and chopped clams.  Using an ice cream scoop or two large spoons, form gumball size balls and drop them into the hot oil, always being mindful to not overcrowd your pot.  We recommend working in batches of 3-4 and jostling the dough to encourage it away from the sides and bottom of the pot.  They won’t look uniform but instead like little crispy nuggets. 

Using a slotted spoon, skim cooked fritters out of the pan once they hue a golden brown (about four minutes) and allow to cool and sweat out excess oil onto a paper towel.  Repeat until all your dough has been turned into fritters.  Plate with desired sauce and lemon.