Both clams and corn have an inherently sweet flavor, and they are delicious when cooked together, which is why many clam chowders also include corn. The inclusion of some Southwestern ingredients adds some sparkle.
1 pint minced clams
1 large egg
1/2 cup heavy cream
11/2 cups all-purpose flour
1 tablespoon ground cumin
2 teaspoons dried oregano
11/2 teaspoons baking powder
1/2 cup cooked corn kernels
2 scallions, finely chopped
2 garlic cloves, minced
2 tablespoons chopped fresh cilantro
2 tablespoons canned chopped mild green chiles, drained
Salt and cayenne to taste
3 cups vegetable oil for frying
For dipping:
1 cup Southwestern Barbecue Sauce or purchased barbecue sauce, heated
1. Drain clams in a sieve over a bowl, reserving juice in the bowl. Press down with the back of a spoon to extract as much liquid as possible from clams.
2. Combine egg, cream, and 1/4 cup reserved clam juice in a mixing bowl, and whisk well. Add flour, cumin, oregano, and baking powder, and whisk well. Stir in reserved clams, corn, scallions, garlic, cilantro, and chiles, and season to taste with salt and cayenne.
3. Preheat the oven to 150°F, and line a baking sheet with paper towels. Heat oil in a deep-sided saucepan over medium-high heat to a temperature of 375°F. Drop fritter batter by 1-tablespoon amounts into hot oil, and fry for 2 to 3 minutes, or until golden brown, turning as necessary with a slotted spoon. Remove fritters, and drain on paper towel–lined baking sheet. Place fritters in the oven, and repeat until all batter is fried. Serve immediately, accompanied by a bowl of Southwestern Barbecue Sauce for dipping.
Note: The fritters can be fried up to 1 day in advance, and refrigerated, tightly covered. Reheat them in a 400°F oven for 5 to 7 minutes, or until hot and crusty again.