• 1 Egg; well-beaten
  • Oil or clarified butter; for the griddle or to fry
  • 1/2 ts Salt
  • 1/8 ts Black pepper
  • 2/3 c White wheat flour
  • 1 ts Baking powder
  • 1/4 c Canned clam broth or milk; or combination
  • 1 tb Butter; melted
  • 1 c Minced canned clams; drained, liquid reserved


Mix Together for Topping:

1/4 c Sour cream or yogurt
1 ts Dill; tarragon or thyme

Gently mix all ingredients together, adding the clams last. Drop 2 heaping tablespoonfuls per fritter onto a hot greased griddle or an iron skillet. When bubbles break, turn the fritters.

Serve warm with a dollop of herbed sour cream, yogurt or tartar sauce.