Cooking for Zo

I had no shrimp, no abalone, no conch so I grabbed some clams out of the cabinet and whipped up these Clam Fritters.  I really enjoy clam with the flavors of onion and garlic, so I dropped some of my usually bell peppers and went heavy on both other flavors.  They did not disappoint Zo or I! Enjoy!

Ingredients:
Clam Fritters
1 (6.5oz) can minced clams
1 (6.5 oz) can chopped clams
1 (10 oz) can whole clams
2 green onions (diced)
1/4 cup red onion (diced)
5 garlic cloves (diced)
1/4 cup green bell pepper (chopped)
2 Fresno or Serrano peppers (seeded, diced)
2 tbsp 1 tsp celery hearts (diced)
2 tbsp Italian parsley (chopped)
2 eggs
2 tbsp 2 tsp half and half
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp hot Hungarian paprika
1/4 tsp cayenne pepper
kosher salt (to taste)
fresh crack pepper (to taste)
3/4 cup flour
1/4 cup corn meal
1 tsp corn starch
50% corn 50% canola oil 1 inch deep in sauce pan

Dipping Sauce
2 tbsp ketchup
2 tbsp lemon juice
1 tbsp mayo
1/8-1/4 tsp horseradish
1/4 tsp garlic cloves (minced)
2 tsp Tabasco habanero hot sauce
Fresh crack pepper (to taste)

Dipping Sauce
Mix together all ingredients, cover and refrigerate until ready to use.

Fritters
In a large mixing bowl mix clams together with vegetables, parsley, green onion, red onion and garlic until even. By hand fold in eggs and half and half until mixed well. By hand fold in flour, seasonings cornmeal and cornstarch until evenly mixed. Cover and refrigerate batter for 45 minutes to an hour.

Heat oil over medium high heat. Once heated drop 1-2 tbsp balls of batter into oil and cook till golden (1-3 minutes.) As fritters finish cooking scoop out with a slotted scoop and place on a paper towel covered plate to drip away excess oil. Serve hot with dipping sauce and enjoy!