Peanut or vegetable oil
1 ½ cups corn muffin mix (about one 8.5-ounce package)
½ cup beer or milk
1 large egg, lightly beaten
½ cup corn kernels (fresh, frozen or canned)
3 ounces Cabot Pepper Jack, Cabot Habanero Cheddar or Cabot Chipotle Cheddar, grated (about ¾ cup)
⅓ cup chopped clam meat (from about 1 ½ pounds fresh whole littleneck clams, scrubbed and steamed)
1 slice stale bread, torn into small pieces
Salt to taste, preferably coarse sea salt
Chopped green onions with tops (optional)
PLACE Dutch oven or large heavy saucepan over medium heat. Add oil to depth of 2 inches; heat to 375°F on deep-fry thermometer.
STIR together muffin mix, beer or milk and egg in a large bowl, until well combined. Stir corn, cheese, chopped clams and bread.
DROP batter by heaping tablespoonfuls into oil* with care; fry for 1 to 2 minutes per side or until golden brown, turning with slotted spoon. Transfer to paper towels to drain.
Sprinkle with salt and green onion, if using. Serve immediately.
*Tip: Dip your spoon or small scoop into hot oil first to prevent batter from sticking to spoon.