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 or Cabot Habanero 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)
Get the ingredients you need at a convenient nearby location.
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 pieces.
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.
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