Clam Fritters from Let's Eat by Tom Parker Bowles

Name: Clam Fritters from Let's Eat by Tom Parker Bowles
Ingredients: handful of parsley, finely chopped; ½ teaspoon cayenne pepper; sunflower oil, for deep frying; 70 g/2½ oz plain flour; 200 ml/7 fl oz dry white wine; 1 egg, beaten; ½ teaspoon salt; about 50 clams, rinsed and scrubbed if necessary, discarding any open or broken shells

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Gloriously easy to make, and equally good as a snack or light supper. Or even a canapé, if you’re that way inclined.

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Saucepan
Slotted spoon
Chef's knife
Cutting board

Ingredients

handful of parsley, finely chopped
½ teaspoon cayenne pepper
sunflower oil, for deep frying
70 g/2½ oz plain flour
200 ml/7 fl oz dry white wine
1 egg, beaten
½ teaspoon salt
about 50 clams, rinsed and scrubbed if necessary, discarding any open or broken shells