Clam Fritters with Honey Sweet Chili Sauce

Sauce

• 1/2 cup bottled chili sauce (located near the ketchup)
• 1 Tablespoon fresh lemon juice
• 3 Tablespoons honey
• 1 teaspoon Tabasco hot sauce

Fritters

• 6 cups vegetable oil
• 3 (6.5 ounce) cans Bar Harbor Chopped Clams
• 1-3/4 cups flour
• 1 Tablespoon baking powder
• 1-1/4 teaspoon kosher salt
• pinch ground black pepper
• 2 eggs, beaten
• 1 cup reserved clam juice
• 1/4 cup buttermilk
• 1 lemon, cut in wedges (optional garnish)

1. Prepare the dipping sauce. In a small bowl, whisk together the chili sauce, lemon, honey and Tabasco. Refrigerate until needed. This sauce can be made up to two days in-advance.
2. Add vegetable oil to a deep, wide pan for frying. Warm the oil over medium heat. Drain clams and reserve strained juice.
3. In a small bowl, whisk together the flour, baking powder, salt and black pepper.
4. In a separate bowl, whisk together the eggs, 1 cup reserved clam juice, and buttermilk. Cook’s Note: Refrigerate any remaining clam juice for another use.
5. Increase the heat to medium-high, when the oil has reached 375 degrees, Mix the drained clams into the flour mixture.
6. Add the egg mixture to the flour mixture and stir until just combined. The batter will be chunky and somewhat thin.
7. Drop tablespoon-sized amounts of batter into the hot oil. Fry on each side until golden brown, about 2 minutes per side. Some fritters may turn themselves over as they cook.
8. Drain cooked fritters on paper towels. Serve immediately with honey sweet chili sauce on the side. Offer lemon wedges, if desired.