Ingredients
1/2 cup finely chopped red onion
3 tablespoons olive oil, divided
1/2 cup all-purpose flour
1/4 cup yellow cornmeal
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 cup milk
1 large egg, lightly beaten
2 cans (6 oz each) whole baby clams, drained, clams coarsely chopped *
Orange Dipping Sauce:
1/2 cup soy sauce
2 tablespoons honey
1 teaspoon finely grated orange zest
2 tablespoons orange juice concentrate
Preparation
Heat 1 tablespoon of the olive oil in a large heavy skillet, add chopped onion and sauté, stirring occasionally, until translucent and tender. Scoop onion out of skillet and set aside. Set skillet aside without washing it.
In a mixing bowl, whisk together the flour, cornmeal, baking soda, and salt. In a small bowl, beat milk and egg together, then add to dry mixture, stirring until well mixed. Stir clams into batter.
Heat 1-1/2 tablespoons olive oil in the skillet, set it over medium-high heat and heat until hot but not smoking. Scoop up clam mixture with a 1/4 cup measuring cup and transfer to skillet, leaving about 1 inch between each fitter. Reduce heat to medium, and cook fritters 3 minutes on the first side, flip and cook 3 minutes on second side or until fritter mixture is cooked through. Transfer as finished to a paper towel-lined baking sheet and set in a 200-degree oven.
Add remaining olive oil to the skillet, heat again until hot. Add remaining fritter mixture by the 1/4-cup measure and cook 3 minutes on the first side, flip and 3 minutes on the second side. Add to baking sheet in oven.
In a small bowl, combine dipping sauce ingredients. Serve fritters hot from the oven with small bowls of dipping sauce.
