This weekend is the state’s largest celebration of bivalve mollusks. The Yarmouth Clam Festival is a free event with music, fireworks, food, arts & crafts, parades and, of course, clams.
Linda Bean’s Perfect Maine supplies all the lobsters (a few years ago some 6,000 were consumed). LBPM’s Corporate Chef Andrew Omo shares his recipe for clam fritters.
More Information: Yarmouth Clam Festival
More Information: Linda Bean’s Perfect Maine
- Vegetable Oil
- 2 Eggs
- ½ cup Buttermilk
- 1/3 cup Clam broth
- 1/3 cup Beer
- 1 ½ tsp Maple syrup
- 1 cup chopped clams
- 1 tsp baking powder
- 2-½ cup flour
Heat 3-4″ of oil in deep sauté pan, Dutch oven or fryer to 350F.
Whisk the eggs; combine with the buttermilk, broth, syrup and clams. Combine all dry ingredients. Lay out paper towels to drain fritters after cooking. When oil is hot, gently whisk the beer into the wet ingredients then combine with the dry ingredients.
Place a tablespoon of batter into the oil one at a time, leave space between fritters. The Fritters will sink to the bottom and stick, dislodge them after 20-30 seconds. Cook for 4-5 minutes until a deep golden brown. Remove from the oil and allow to drain.
Enjoy while still hot with tarter sauce, Remoulade or fresh lemon.