Fried Clam Fritter Sticks

Gail Bellamy

Yield: 8 servings.

2 15-oz. cans Sea Watch Whole Ocean Clams

SEASONED FLOUR:
1 cup all-purpose flour
2 Tbsp. cayenne pepper
1/2 tsp. salt
as needed, wooden skewers

BATTER:
1 cup corn meal
1 cup all-purpose flour
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cayenne pepper
1 egg, slightly beaten
1 1/4 cups milk
2 Tbsp. melted shortening
2 quarts vegetable oil, for frying

Preheat deep-fat fryer to 350°F. Drain clams and pat dry with paper towels. Combine flour, cayenne and salt in a shallow pan or baking sheet.

Mix corn meal with flour, sugar, baking powder and salt in a bowl. Add egg and milk; blend in melted shortening. Mix well. Pour batter into a tall narrow container.

Skewer 4 clams and dredge in seasoned flour. Shake off excess. Dip in batter. Stand skewer-side up in preheated oil and fry until golden brown, about 2 or 3 minutes. Drain on paper towls. Serve hot with dipping sauces.

For horseradish dipping sauce: Add 1/4 cup prepared, drained horseradish to 1 cup mayonnaise.

For wasabi-ginger mayo dipping sauce: Add 2 Tbsp. powdered wasabi and 2 Tbsp. grated fresh ginger to 1 cup of mayonnaise.