Provincetown Clam Fritters

Total Time
15 mins
1 min

A savory taste treat from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

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  1. Preheat your oil or fat to 360°F.
  2. Sift dry ingredients together.
  3. Combine dry ingredients, milk and clam juice into a batter that is smooth and free from lumps.
  4. Fold in clams, mixing thoroughly.
  5. Drop from a spoon into hot fat and fry for about a minute or until golden brown on all sides.
  6. Serve with lemon wedges.
Most Helpful

5 5

Molly these are so good with all my years of cooking I have never made fritters using clams, I added in 1 teaspoon fresh garlic, used seasoned salt and also added in some cayenne peper, made for DS's lunch today and was thoroughly enjoyed, thanks so much for sharing this winner!

5 5

DELICIOUS!!! They were a HIT with EVERYONE!! I did add garlic and cooked them like a pancake since we don't do fried foods, but they were YUUUUUUUMMY!! I am relatively sure I will be making these often!! Thanks for a GREAT recipe!!

5 5

These are so good. I made half of the recipe I had a can of whole baby clams and minced them very small. I deep fried them in small batches and they puffed up nicely and had very good flavor. I will be making these again. Thanks for sharing this recipe.