Ingredients:

  • 8 oz chopped clams, canned or fresh, liquor reserved
  • 1/4 cup reserved clam liquor
  • 2 cups all-purpose flour, sifted
  • 2 tbsp cornstarch
  • 1 tbsp baking powder
  • 1.5 tsp Old Bay Seasoning
  • 0.5 tsp fine sea salt
  • 1 cup ice-cold club soda
  • 1 large egg, beaten
  • 2 cups neutral oil for frying

Instructions:

  1. In a large mixing bowl, whisk together the sifted all-purpose flour, cornstarch, baking powder, Old Bay seasoning, and sea salt until fully aerated and combined.
  2. Create a well in the center of the dry ingredients. Pour in the beaten egg, the 1/4 cup of reserved clam liquor, and the ice-cold club soda.
  3. Gently fold the wet and dry ingredients together with a spatula. Do not overmix; a few small lumps are preferred to ensure a light texture.
  4. Fold in the chopped clams.
  5. Heat 2 inches of neutral oil in a heavy-bottomed Dutch oven or cast iron skillet until it reaches 365°F (185°C) on an instant-read thermometer.
  6. Using a 1-inch cookie scoop, carefully drop rounds of batter into the hot oil. Fry in batches to avoid crowding the pan.
  7. Fry for 3 minutes per side until the exterior is mahogany-colored and crispy. Remove with a slotted spoon and drain on paper towels before serving.