Clam Chowder Fritters

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.

Clam Chowder Fritters
Photo: Southern Living
Active Time:
30 mins
Total Time:
30 mins
Serves: 4


  • 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


  1. Whisk together mayonnaise, relish, lemon juice, 1 tablespoon of the dill, and 1/4 teaspoon each of the salt and pepper.

  2. 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.

  3. Pour oil to a depth of 3 inches in a large Dutch oven; heat oil over medium-high to 350°F.

  4. 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.

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