Logo   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today in Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Recipe Contests       Magazines       Cooking Schools       Gourmet Tours       Food Festivals

You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees - More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Yield: Makes about 24 fritters.


    • 1 cup all-purpose flour
    • 1½ teaspoons baking powder
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon onion powder
    • 2 eggs, separated
    • 1/4 cup milk
    • 2 6½-ounce cans minced clams (drain; reserve liquid)
    • 1 tablespoon vegetable oil
    • 3 cups cooked rice
    • 1/4 cup minced green pepper
    • Vegetable oil
    • Devil Sauce*


Sift together flour, baking powder and salt. Beat egg yolks, milk, 1/2 cup clam liquid and vegetable oil together until blended. Add to sifted ingredients; beat until smooth. Stir in rice and green pepper. Beat egg whites until stiff but not dry. Fold into batter. 
Pour oil to depth of about 4 inches into deep saucepan; heat to 350 degrees on a deep-fat thermometer. Spoon by heaping tablespoons into hot fat and fry about 5 minutes, allowing about 2½ minutes on each side. Drain on absorbent paper. Serve with Devil Sauce.

*For sauce: heat one 10-3/4-ounce can condensed tomato soup, 2 teaspoons prepared mustard, 1/4 cup clam juice and a dash of ground red pepper.  

USA Rice Federation


                    RELATED RECIPES

   CLAM APPETIZERS >>>       Maria's Baked Clams       Baked Clams Casino       Baked Stuffed Clams       Clams Casino       Clam Fritters       Clams with Lime Butter       Clams with Mango Salsa       Clam Stuffed Mushrooms       Clam Spread       Florida Steamed Clams       Fried Chesapeake Clams       Roasted Clams w/Vinegar Sauce       Scalloped Clams       Steamed Clams       Steamed Clams with Chiles       Stuffed Clams       Wine Steamed Clams  
Home       About & Contact Info       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

Please feel free to link to any pages of from your website.

For permission to use any of this content please E-mail:

All contents are copyright © 1990 - 2014 James T. Ehler and unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.