1/2 Cup all purpose flour
1/2 cup House-Autry Seafood Breader
1 teaspoon sugar
1 teaspoon baking powder
1 egg, lightly beaten
6 tablespoons buttermilk
8 ounces chopped fresh clams
1/4 cup minced red bell pepper
1 fresh jalapeno, finely minced
1 clove minced garlic
vegetable oil for frying

Dipping Sauce
1 cup mayonnaise
1/4 cup minced roasted red pepper
1 teaspoon minced garlic
2 tablespoons minced scallions (light green & white parts only)
Sriracha Chili Sauce to taste


Make Dipping Sauce:
 Combine all ingredients except Sriracha, mix thoroughly & add Sriracha to taste
Make Fritters:
Heat vegetable oil to 350 degrees in a small frying pan. Combine the flour, seafood breader, baking powder and egg in a large bowl and stir. Add the buttermilk to create a thick paste.  (The mixture should be the consistency of muffin batter.) Stir in clams, jalapeno, onion & red pepper.  Make sure the ingredients are evenly distributed.  Using a spoon or a cookie scoop, drop 1 inch balls of batter into the pre-heated oil & cook for 2 minutes, flip with a slotted spoon & cook for an additional 2 minutes.  Remove from oil, drain & serve with dipping sauce.   (yields 12 large or 24 small)

RECIPE Courtesy of : DINKY'S WATERFRONT RESTAURANT, 57980 NC Hwy 12, Hatteras NC