Clam Fritters
This recipe, reproduced on many websites including that of Saveur magazine, is widely credited to Craig Claiborne.
Makes approximately 16 fritters.
1 cup flour
1 tsp. baking soda
2 tsp. baking powder
2 eggs
1 Tbsp. lemon juice
1/3 cup clam juice (reserved from clams)
1/4 cup milk
1 Tbsp. melted butter
Pinch cayenne
2 Tbsp. finely chopped fresh parsley
4 dozen cherrystone clams, shucked, drained, coarsely chopped
Salt and pepper
Vegetable oil for frying
Whisk first dry ingredients together in mixing bowl. Whisk in eggs, lemon juice, clam juice, milk, butter, and cayenne, whisking until batter is smooth. Add parsley and clams and season with salt and pepper. Mix well.
Add vegetable oil to heavy skillet to a depth of an eighth inch and heat over medium heat. When oil is hot but not smoking, spoon about two tablespoons clam batter into hot oil. Work in batches to avoid crowding the pan. Fry until golden on one side, then turn fritters over and continue to cook about two minutes more.
Drain on paper towels. Season with salt and pepper.
Joe’s Stone Crab Mustard sauce
I like conch or clam fritters with the famous Joe’s Stone Crab mustard sauce.
Makes more than enough for four servings.
1 Tbsp. Colman’s dry mustard (or more to taste)
1 cup mayonnaise
2 tsp. Worcestershire sauce
1 tsp. A.1. steak sauce
2 Tbsp. light cream
Salt
Combine mustard and mayo in the bowl of an electric mixer and beat for one minute. Add Worcestershire, A.1., cream, and pinch of salt and beat until mixture is well blended and creamy. If you like a more mustardy bite, add more dry mustard by half-teaspoon amounts. Chill sauce until ready to serve. (I also add lime juice to this recipe.)
Conch Salad
I found this recipe for conch salad from a website called marvelouschef.com, so I hope it is indeed marvelous.
Makes approximately two and a quarter pounds.
2 lbs. fresh and clean conch meat, diced
1/4 cup orange juice
2 Tbsp. lime juice
1 jalapeno or habanero pepper, finely minced
2 Tbsp. olive oil
1 Tbsp. salt
1 tsp. chopped cilantro
Half of medium-sized cucumber, peeled, seeded, finely diced
Half each yellow, red, and green bell pepper, finely minced
1/4 medium-sized red onion, finely minced
1/4 cup tomato, finely diced
1/4 cup ripe avocado, finely diced
Toss first 10 ingredients together and let marinate in refrigerator. Before serving, add the tomato and avocado, toss, and taste for seasoning.