Updated Monday, June 10th, 2013
Total Time: 35
Yield: 4 to 6 servings
For us Yankees, quahog fritters (if you're not from New England, quahogs are simply hard-shell clams) are the taste of summer at the Rhode Island or Connecticut shore. The dough absorbs the briny taste of the meat, and the tartar sauce gives it a sweet, zingy finish.
First, make the sauce: In a small bowl, stir together the four ingredients. Set aside.
Fill a 4- or 5-quart heavy-bottomed pot with 3 inches of oil and set over medium-high heat.
In a medium bowl, stir together quahogs, onion, garlic, eggs, and 1/4 cup oil. Add flour, baking powder, salt, and pepper, and mix just until evenly combined. The batter should have the consistency of whipped cream. If it's too thick, add some quahog liquor or water. If it's too thin, add a bit more flour.
When oil temperature reaches 360°, drop the batter by the tablespoonful into the fat. Don't overcrowd the pot. When fritters are dark golden-brown, transfer to paper towels to drain. Serve hot, with tartar sauce on the side.
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