This is a great recipe for tough, inexpensive clams, such as the minced clams sold in containers in supermarkets. It is also fine for chopped squid (even leftovers) and precooked whelk. Beer batter makes the lightest, crispest fritters.
Mix in a large bowl:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 1/2 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper, or to taste
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated or ground nutmeg
Add and stir just until well blended:
1 12-ounce bottle beer
1 tablespoon fresh lemon juice
Stir in:
1 cup minced clams, squid, or cooked whelk or conch
Heat in a deep-fat fryer or deep, heavy pot over medium-high heat to 365┬░F:
Vegetable oil (3 inches deep)
Spoon about 1/4 cup batter for each fritter into the oil. Make only a few fritters at a time; do not crowd. Fry for 2 to 3 minutes, until lightly browned, turning the fritters if necessary (sometimes they turn themselves). If pieces of batter separate and float to the top of the cooking oil, strain them out as you cook. Drain the fritters on paper bags or paper towels. Keep warm, if necessary, in a low oven. Serve with:
