SANDRA'S ALASKAN AMBER BEER BATTER CLAM FRITTERS

A crazy-good clam fritter recipe I created for lunch today!
It's like a party in your mouth, really...

Yields: 16 to 18 fritters

Prep: 10 Mins.

Cook: 4 to 5 Mins.

INGREDIENTS:

1 cup raw, minced clams (fresh, or thawed if frozen) that were soaked and cleaned (do not drain)

1 cup all-purpose flour

Locally brewed
Alaskan Amber...

1-1/2 teaspoons baking soda

1/2 teaspoon old bay seasoning'

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon sea salt

1/4 teaspoon freshly ground pepper

3 tablespoons minced fresh parsley

2 tablespoons fresh-squeezed lemon juice (from 1 fresh lemon)

1/3 cup Alaskan Amber Beer

1 large egg, beaten

Vegetable oil for deep frying

Servings options:

--Fresh lemon wedges

--Sandra's Homemade Tarter Sauce (I made the dill version)

--Steamed fresh broccoli

--Steamed rice

METHOD

Preheat oven to 225 degrees (warm). Place in oven a foil-line baking sheet topped with a wire baking rack.  Also, set a paper towel-lined aside on counter top.

In a medium bowl, use a fork to combine flour, baking soda, old bay seasoning, garlic and onion powders, sea salt, pepper, and parsley. In a measuring cup, add the beer, beat in egg, and add the lemon juice. Mix to combine. Stir in minced clams with their juices into the dry mixture, followed by the wet ingredients. Mix just until ingredients are incorporated (do not over mix), then set aside to let batter rest.

Meanwhile, heat 2" of vegetable oil to 375 degrees in a heavy-bottom pot over medium-high heat (use a candy thermometer). [Frying will commence in 3 batches, hence keeping fritters once they're fried in a warm oven.] When oil reaches desired temperature, use a mini (2-TB size) scoop to carefully drop batter mounds into hot oil. Deep fry until fritters are golden brown, turning once, about 2 to 3 minutes per side. Drain on paper towel-line plate, sprinkle while hot with sea salt, then place hot fritters into oven on prepared rack to keep warm. Repeat.

Once all fritters are finished cooking, serve with fresh lemon wedges, Sandra's Homemade Tarter Sauce (I made the dill version), steamed broccoli, and basmati rice. ~ Enjoy!

SANDRA'S CREAMY CLAM DIP with LIGHT RYE WASA CRACKERS

A very, very satisfying and tasty
clam dip that you're 
bound to adore...

Servings: (6 to 8)
Prep: 5 Mins. |
Stand time: 15 Mins.

INGREDIENTS

1 (8 oz.pkg.) cream cheese, at room temperature
½ cup sour cream
1 (6.5 oz. can) minced clams (I prefer Snows)
----drained (while reserving some juice depending upon desired consistency)
¼ teaspoon seasoning salt (I prefer Johnny’s Seasoning Salt)
¼ teaspoon freshly ground pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon old bay seasoning
½ teaspoon worcestershire sauce
½ teaspoon freshly squeezed lemon juice
¼ teaspoon paprika

--Garnish with 1 teaspoon freshly chopped Italian parsley

--1 pkg. of wasa light rye crackers (see photograph)

METHOD

Place cream cheese and sour cream in a medium bowl; whisking until smooth. Add the remaining ingredients, except parsley, and continue to whisk until combined. Cover and let stand at room temperature for 15 minutes for flavors to meld. Check consistency, adding more clam juice if desired, and place Clam Dip in a smaller decorative serving bowl, then sprinkle with freshly chopped parsley.  Place in center of a large platter, and line outer parameter with light rye wasa crackers, including a few table knives for spreading Clam Dip on crackers. – Enjoy!

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Tips: You can also make this into a crab dip by replacing 8 oz. of broken lump crab for the clams. Also, many people love to eat this Clam Dip with ruffle potato chips, and it gets tastier the next day.

SANDRA'S OUTSTANDING CLAM ARTICHOKE and BACON LINGUINI

A pasta dish that is quick to make
and oh so comforting, tasteful,
and fulfilling...

Servings (2 to 4)
Prep: 5 Mins. |
Cook: about 12 Mins.

Posted: by Sandra

INGREDIENTS

Pasta:
½ lb. of cooked linguini

Sauce:
4 tablespoons of olive oil
½ onion, finely chopped
4 crimini mushrooms, finely chopped
3 cloves garlic, minced
1 14-ounce can of artichoke quartered, artichoke hearts, sliced
1/2 cup white wine
2 tablespoon of minced parsley
1 teaspoon dried thyme
1 10-ounce can of whole baby clams (reserve liquid)
Juice of quarter lemon
Salt, to taste

Garnish:
4 slices of bacon, browned & roughly chopped, sprinkle over top
1 green onion, chop green part only
Olive oil to drizzle over top
Parmesean cheese

METHOD

Brown the bacon, drain, cool, and roughly chop, then set aside.

Drain the artichokes and clams; reserving liquid. Add enough water to clam juice to create one cup of liquid.

Heat the olive oil in a medium skillet over medium-high heat. Add the shallots and cook for a minute. Add the mushrooms and cook for 2 minutes. Add the garlic and artichokes, and cook to get a little color. Add the reserved artichoke and clam juice and water, the white wine, parsley and thyme. Raise the heat to high and bring to a boil. Add the clams and cook for 3 minutes. Add the lemon juice, and salt, to taste.

Remove from the heat and add the pasta, toss, and pour onto serving platter. Sprinkle with chopped bacon and green onions. Drizzle with a little olive oil, and sprinkle with parmesean cheese.