Method
Open can of Clearwater Premium Wild Canned Clams and measure out 1 1/2 cups. Reserve remainder of clams and juice for another use*. Chop any large clam pieces into small chunks. Place in a bowl and set aside.
In a large pot of boiling, salted water, cook corn until tender (4 to 5 minutes). Once ready, remove from pot and allow to cool. Cut kernels off the cob. Discard the core and set aside the corn.
Slice bacon into 1 cm pieces and render down in a frying pan over medium-low heat until dark and crispy. Remove bacon from pan, reserve for use.
While waiting for your bacon to render and corn to cook, remove the skin and pit from 3 soft avocados. In a food processor, combine avocados with sour cream and the juice of 1 lemon. Blitz until fully incorporated. Add salt to taste. The crema should be green, creamy and bright. Remove from food processor and store in the fridge until ready to serve.
Mince one jalapeño. If you want less heat, cut the pepper in half and remove the seeds. Set aside. Mince shallots or onion and set aside.
In a large bowl combine corn meal, flour and baking powder. In another bowl, lightly beat one egg and mix in the milk and shallots and parsley. Combine all ingredients together in a large bowl, including bacon and clams. Mix well. Allow to set in the refrigerator for 10 to 15 minutes.
While waiting for the batter to set, heat canola oil to 3500F. With a large tablespoon or ice cream scoop, gently place scoops of batter into the oil. Fry until golden brown (4 to 5 minutes) and remove to a cooling rack. Season fritters with salt immediately.
While your beautiful little fritters are cooling, slice the second jalapeños into thin rounds. In a small bowl, lightly cover the jalapeño rounds with white wine vinegar.
Garnish clam fritters with your quick pickled jalapeños, avocado crema and some fresh, chopped parsley. Enjoy!
*Remaining clams and juice will keep for up to 3 days stored in a sealed container in the refrigerator. Visit additional recipes to use the leftover clams and juice.
