May 25, 2012
Clam and Corn Fritters with Sweet Pepper Dipping Sauce
I have been sorting through recipes I found in an old Rubbermaid recipe box. They were all written at least 20 years ago, on little 3x5 note cards. I am getting a kick out of my directions and notes. Arrows pointing everywhere and tons of parentheses.
I apparently copied this from the NY Times food section but I have made a few adjustments.
You know, my tastes haven't changed all that much and I think with slight modern and healthy adjustments these can be on the menu.
My first recipe from that box uses two of my favorite foods.......clams and corn. A natural affinity, clam and corn chowders have been summer favorites for centuries. What I like about this recipe is that it combines the two in a fritter with a dipping sauce, and I love fritters.
Cherrystone Clams and Corn Fritters
* 1 1/4 cups chopped clams
* 3/4 cup clam liquor
* 1 cup corn, fresh for frozen
* zest from 1/2 lemon
* 1/2 cup hi-maize cornmeal
* 1/2 cup hi-fiber flour
* 1/2 cup garbanzo flour
* 3 eggs, separated
* 1 tablespoon tarragon
* 2 teaspoons baking powder
* salt & pepper to taste
* 1/4 teaspoon Tobasco sauce
* 1/2 cup corn oil
Combine flours, clams, corn, egg yolks, tarragon, baking powder, salt, pepper and Tobasco.
Blend well. Beat egg whites until stiff and fold into c,am mixture.
Fry in oil 1 minute on each side, drain on wire rack.
Sweet Red Pepper Sauce
* 1 sweet red pepper, peeled and chopped
* 1 small onion, chopped
* 1 tomato, seeded and chopped
* 2 teaspoons minced garlic
* 1/2 cup olive oil
* 1/2 cup chervil or parsley
* 3 tablespoons red wine vinegar
* 1 tablespoon Dijon mustard
Blend all ingredients and add a pinch of red pepper flakes.
Let sit so flavors can blend.
Serve fritters with sauce. I also think a dollop of creme fraiche or sour cream with a touch of honey would also work well.