Crispy Clam Fritters

Step 1

Open both cans of clams and pour them into a fine-mesh strainer set over a bowl; let the juice drain completely, then measure out 0.25 cup of the clam juice and set it aside.

Step 2

Chop the drained clams into small pieces roughly the size of a pea, then place them in a separate bowl and set aside.

Step 3

In a large bowl, whisk together the 1 cup flour, 0.25 cup cornstarch, 1.5 teaspoons baking powder, and 0.5 teaspoon salt with a fork until evenly combined and no lumps remain.

Step 4

In a separate small bowl, whisk together the 0.5 cup milk, 1 egg, and the 0.25 cup reserved clam juice until the mixture is uniform and pale.

Step 5

Pour the wet ingredients into the flour mixture and stir with a wooden spoon until just combined — the batter should look thick and slightly lumpy, like oatmeal, not smooth.

Step 6

Fold the chopped clams into the batter using a rubber spatula, lifting and turning until they are evenly distributed throughout, about 20 turns.

Step 7

Pour the 2 cups vegetable oil into a medium heavy-bottomed pot and set it on the stove over medium-high heat; the oil is ready when it shimmers and a wooden spoon handle dipped in it produces small, steady bubbles, about 5 minutes.

Step 8

Using a small ice cream scoop or a tablespoon, carefully drop a rounded scoop of batter into the hot oil, then immediately add 2 or 3 more scoops, spacing them apart so they do not touch.

Step 9

Let the fritters fry without moving them for 2 minutes until the bottom half turns deep golden brown and you can see the color line rise about halfway up the fritter.

Step 10

Using a slotted spoon, gently flip each fritter and fry the second side for another 1.5 to 2 minutes until it is also deep golden brown, matching the first side.

Step 11

Remove the cooked fritters with the slotted spoon and transfer them to a paper-towel-lined plate to drain off excess oil, about 1 minute.

Step 12

Repeat steps 8 through 11 with the remaining batter until all fritters are cooked, allowing the oil temperature to return to the shimmering state between each batch, about 1 to 2 minutes.

Step 13

Cut the lemon into 4 wedges and arrange them on the serving plate next to the hot fritters.