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[Scots_On_The_Rocks]

Quahog and Cornmeal Fritters

Makes approx. 24 fritters

INGREDIENTS:

2 1/2 lbs quahogs
1 tsp sea salt
2 eggs
1/2 cup milk
1 cup unbleached all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
2 tablespoon rendered bacon fat
2 cloves garlic, minced
Pinch fresh ground black pepper

METHOD:

Rinse the quahogs by submerging them in a bowl of cold water. Remove and discard any open quahogs. Transfer to a large saucepan and add 2-3 inches of cold water and the salt. Place pan over medium-high heat, cover and bring to a boil. Lower heat to medium-low and cook until quahogs have opened, about 10-12 minutes. Remove from heat and discard any that didn't open. Strain liquid and reserve 1/2 cup for the fritter batter. Remove the cooked quahogs from shells, discarding the shells. Chop quahogs finely, and allow to cool completely.

Beat the eggs in a bowl with the reserved quahog cooking liquid and the milk. In a separate bowl, mix the flour, cornmeal, baking powder and a pinch of salt. Add the egg mixture to the flour mixture and beat with a wooden spoon until well mixed. Add bacon fat, garlic, pepper, and chopped clams. Stir to fully incorporate.

Heat 1 inch of oil in a high walled cast iron skillet, over medium-high heat. Drop the batter by tablespoonfulls into the oil, a few at a time. Don't overcrowd the pan. Fry fritters, turning once, for 6-7 minutes each side, until browned. With a slotted spoon, transfer to a plate lined with paper towels. Gently pat off any excess oil and serve warm.