The big story this weekend is when the plug gets pulled in Puget Sound, and the low tide goes out more than two feet in the early afternoon it leave plenty of beaches exposed.
That means a wide variety of edible clams, oysters and the mighty geoduck will be fair game to shellfish harvesters, plus the predicted weekend forecast calls for 70-plus degree weather and lots of sunshine!
While most pursue a nice batch of steamer clams be it littlenecks or Manilas, there are other larger clams such horse, cockles and geoducks that can be finely chopped up and made into great fritters.
(Makes about two dozen)
One cup of finely chopped or minced clams
Two cups of all-purpose flour
1 teaspoon of salt
1 teaspoon of black pepper
2 tablespoons of melted butter
2 large eggs beaten
Half a cup of clam juice
2 teaspoons baking powder
Whisk together with half cup of clam juice, eggs, and melted butter in a bowl.
Mix flour, baking powder, salt, and pepper in another bowl, and add in egg mixture.
Then mix in clams.
Heat two inches of vegetable oil in a deep frying pan to 350 degrees.
Scoop heaping tablespoons of fritter batter and slide them into the hot oil. Cook for 3 minutes, turning once, until golden brown.
Drain fritters on paper towels. Serve with your favorite tartar sauce or hot sauce.