Food and Recipes Recipes Clam Chowder Fritters Be the first to rate & review! Fritters and clam chowder are a match made in heaven. The recipe works best with fresh shellfish, if possible. You can find shucked clams at your local seafood market. By Southern Living Editors Published on June 23, 2020 Print Rate It Share Share Tweet Pin Email Photo: Southern Living Active Time: 30 mins Total Time: 30 mins Yield: Serves: 4 Ingredients 1/2 cup mayonnaise 1 tablespoon sweet pickle relish 2 teaspoons fresh lemon juice 3 tablespoons chopped fresh dill, divided 3/4 teaspoon kosher salt, divided 3/4 teaspoon black pepper, divided 1 cup self-rising white cornmeal mix 1 cup all-purpose flour 1/2 cup buttermilk 5 tablespoons bottled clam juice 2 large eggs, lightly beaten 2 1/2 cups shucked fresh clams, chopped 1/2 cup finely chopped yellow onion 1/2 cup fresh yellow corn kernels (about 2 small ears) Canola or peanut oil, for frying Directions Whisk together mayonnaise, relish, lemon juice, 1 tablespoon of the dill, and 1/4 teaspoon each of the salt and pepper. Whisk together cornmeal, flour, and remaining 1/2 teaspoon each salt and pepper in a large bowl. Make a well in the center; add buttermilk, clam juice, and eggs, and whisk just until combined. Fold in chopped clams, onion, corn, and remaining 2 tablespoons dill. Pour oil to a depth of 3 inches in a large Dutch oven; heat oil over medium-high to 350°F. Working in batches, carefully scoop heaping tablespoons of batter into hot oil, and fry, turning occasionally to cook evenly, until deep golden brown, about 3 minutes. (Take care not to overcrowd the Dutch oven.) Transfer to a plate lined with paper towels to drain. Serve immediately. Rate it Print