2 (6-ounce) cans minced clams (about ⅔ cup), drained, reserving ¼ cup clam broth
⅔ cup defrosted frozen or canned corn kernels, drained
¼ cup finely chopped cilantro leaves
2 tablespoons finely chopped scallion, including green parts + 1 tablespoon for the sauce
1 tablespoon finely chopped roasted red bell pepper (from a jar is fine)
1 large egg, beaten
¼ cup buttermilk or whole milk
½ cup unbleached all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
Pinch of cayenne
Canola or vegetable oil, for frying
Turn your oven on to warm. Line a baking sheet with paper towels.
In a bowl, blend the clams, corn, cilantro leaves, 2 tablespoons of the scallions, and the cayenne. Stir in the egg, reserved clam broth, and buttermilk.
In a separate bowl, combine the flour, baking powder, salt, and cayenne; stir them into the egg-milk mixture just until smooth.
Heat a large cast iron skillet over medium-high heat until hot but not smoking, 3½ to 4 minutes. Pour in enough oil to measure about ⅛ inch deep. Spoon the mixture by rounded tablespoons into the skillet, flattening slightly with a spatula, and cook until golden brown, about 2 minutes. With a metal spatula, turn the fritters and fry the other side for about the same time; transfer them to the baking sheet in the oven to keep warm. Continue until all the fritters are cooked.