Background
In my younger days I’d study the Tide’s Tables, when there was a low tide in the winter during daylight AND on one of my day’s off – I’d head to Tamale’s Bay near the Point Rey’s National Park to an area called Lawson’s Landing. I’d arrive early, sometimes with my crab nets to throw off the pier and fishing rods to catch whatever would bite. At the proper time my friend & I (or at times by myself) would hop in my kayak and as the tide went out – head to the emerging island(s) out in the bay, beach the kayak and dig for the famous “Horse-neck clams’ they were huge! Each clam weighed about 3 pounds and had a “neck” on it that could stretch about 3 feet – which meant the clam was 3 feet deep in the sand and mud. If you’ve ever dug a hole in the sand at the beach you know that you’d only get so deep before the hole collapsed in on itself. I had a 3’ x 16” piece of PVC pipe that I’d shove into the sand. Shovel sand out of it, push it down, and shovel some more – by time it was completely buried – I’d found my clam! The limit was 10, so on to the next one! By time the tide came back in I had 30 pounds of clams! LOTS of material to make all kinds of epicurean delights with – mostly a killer clam chowder and clam fritters! That was many years ago!
Recently my wife came home with a package of Razor Clams – thinking “They look cool, and Fred can probably make something yummy with them’. Well they stayed in the freezer for a little while, then came the time to cook them, my mind sifted thought the possibilities and I settled on an old recipe of mine – Clam Fritters – would these new clams prove suitable? – the verdict YES!
Recipe
Clam Fritters
I’ve only made these with Horse Neck clams and now Razor Clams (I can’t guarantee results with other species of clams)
I grind up the clam meat with a meat grinder attachment for my Kitchenaid, if you’re using a food processor – “pulse” it until you get a “rough chop” or if you don’t have a grinder or food processor, you can “mice” the clam meat to about 1/8” bits.
You’re looking for a 1:1 ratio of Clam meat to Cracker Crumbs
1 cup minced clam meat
1 cup cracker crumbs (crush them by hand in a bag – rough crush not “dust’)
1 egg
1 TBSP minced fresh Flat-leaf /Italian parsley (if you have to use dried ½ TSPB)
1 TBSP minced fresh ginger
1 TBSP minced fresh garlic
1 pinch salt (I like to use a “big grain’ salt like “Kosher” salt
1 pinch black pepper
Mix together to get a sticky mix – if it’s too lose add more cracker crumbs
Over a medium heat in a frying pan add enough vegetable oil to coat the bottom of the pan. When the oil is hot, form a golf ball size portion of the mixture – roll it into a ball then flatten it into about ½’ patty – drop into the oil and brown on both sides. Remove to a paper towel lined dish to drain. They are wonderful all alone but for variety, serve with dipping sauces of, Cocktail Sauce, Tartar Sauce, Sweet Chili Sauce, Teriyaki Sauce or a 1:1 mix of Mayo and flavored mustard (Wasabi, Dijon, Orange, Raspberry)
You can easily make these the day before and microwave or reheat in the oven, they freeze well up to a month.
Bon appetite!
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