I love making baguettes and other yeast breads . . . but what I make most often for a quick meal are clam fritters. So this is a quickbread really, and I cook them almost like pancakes. Canned clams work fine, but of course fresh is better if you can get 'em.
½ cup milk
about 1½ cups bread flour (all-purpose works, too, but bread flour is best)
2 cans of chopped clams (6.5 oz. each)
pepper to taste (I use about a teaspoon, which is very peppery)
dried onion flakes, or “dried chopped onion” (a tablespoon or two)
garlic powder (a couple of shakes)
2 teaspoons baking powder
or other good oil
In a mixing bowl, beat the egg.
Add the milk and beat again.
Add the clams, including clam juice.
Add the onion flakes, garlic powder, and pepper.
Stir it all together.
Add about a cup of flour and the baking powder.
Stir vigorously for a minute or two to develop the gluten in the flour. This will give you a chewy fritter.
The batter should be about the consistency of thick pancake batter. Keep adding more flour till you get the right consistency. Stir some more.
Heat several tablespoons of oil in a large frying pan on medium-high heat.
Pour about a heaping tablespoon per fritter (fit several in the pan at once) and cook until bubbles pop through the surface. Check to see that the underside is golden brown. Flip and cook other side till golden brown.
Remove and place on paper towel to cool. Add more oil to the pan if needed and repeat till they’re all cooked. Use your judgment on the oil. More oil makes a richer, crispier fritter, but then you’re eating a lot of oil. . . .
If you don’t eat them all immediately, these fritters freeze well and reheat nicely.