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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound fresh littleneck clams, scrubbed |
1 cup all-purpose flour |
1 teaspoon baking powder |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
1/2 teaspoon ground red pepper |
1 1/4 cups fresh corn kernels (about 2 ears) |
1 red bell pepper, diced |
1 yellow bell pepper, diced |
1 poblano chile, diced |
1 bunch green onions, sliced (about 1 cup) |
6 large egg whites |
2 quarts peanut oil |
Directions:
1. Carefully open clam shells, and remove meat. Coarsely chop; drain.
2. Combine flour and next 4 ingredients in a large bowl. Stir in corn and next 4 ingredients. Fold in clams.
3. Whisk egg whites in a separate bowl until stiff peaks form; fold into clam mixture.
4. Pour oil to depth of 2 inches into a 4-quart Dutch oven; heat to 360°. Carefully drop batter by tablespoonfuls into oil; fry 1 to 1 1/2 minutes on each side or until golden brown, turning with a slotted spoon. Drain on paper towels. Serve immediately.
5. Note: You may substitute 1/4 cup drained, diced canned clams for fresh.
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