1 pack thawed PanaPesca Clam Meat
Thaw in refrigerator overnight or in tap water for about an hour before cooking
2 cups fine cornmeal
1 cup all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp salt
1 1/2 tsp sugar
1/2 tsp ground black pepper
1 tsp old bay seasoning
1/3 cup milk
1 14oz can of creamed corn
1/3 cup fine chopped onion
1 cup corn kernels (optional)
1-2 qt oil for frying
Mix cornmeal, flour, baking powder, salt, pepper, old bay and sugar together.
Add the milk, creamed corn and onion to the dry ingredients and mix to incorporate.
Add the clam meat, fold to incorporate.
Heat the oil in a pan to 365°F degrees.
Using two spoons, drop by rounded soup spoonful into the hot oil and cook for about 2 minutes, then flip and cook for another minute.
Remove to a baking rack or a towel to drip away any extra oil.
Serve with sauce (tartar sauce, spicy mayo, honey mustard, etc.) as individual appetizers or as a platter for a larger activity.