Clam and Jalapeno Hush Puppies

We hit a new restaurant (at least new to us) here in Tucson a couple of weeks ago for a nosh and it left us wondering why we hadn't discovered it before. "The Parish"  is a comfortable cozy "southern fusion" gastro-pub that specializes in food from the bayou including but not limited to amazing oyster poorboy's, incredible groan inducing gumbo and tennis ball sized crawfish hushpuppies. 

It was just the inspiration I needed to come up with last night's menu. Nine weeks today we'll be heading through the "grapevine" on our way through Los Angeles to a month of heaven on the Oregon coast and we've still a supply of clams left from last year's vacation. Time to get 'em gone!

Of course as per what's become usual these days, my dwindling pantry didn't yield enough cornmeal for these puppies so I substituted some grits and believe me, it was a perfect choice. Crisp and crunchy on the outside and moist and tender inside, I used a 4 ounce ice cream scoop to form these monsters.

I did some other adjusting to the recipe we used here before from Taste of Home, so hit the link to see our original version. I left out the cheddar and green chili's this time so look below to see exactly what I did to come up with last nights goodies. We absolutely pigged out on 'em as you can see from the plates and Big Guy's got big plans for the leftovers. Clams for breakfast? Well, why not! 

Now for some good news - Max has gone 48 hours without a seizure so it's safe to say he's done for now. He topped out at 14 which is a new record and not one that we'd care to repeat. He's totally drugged out but feeling much better, even slightly playful and he's having a much needed bath as we speak.

Thank you for your support and good wishes as we've weathered another storm with our little schnauzer fur ball. He's a fighter and so are we - that's our boy!

Clam and Jalapeno Hush Puppies (adapted from a previous JBug version from Taste of Home)

1 cup cornmeal

1 cup old fashioned grits

1 -1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

2 teaspoons sugar

1 teaspoon salt

1/2 cup finely minced onion

2 jalapeno peppers, finely chopped (I used seeds, membranes and all)

1 cup well drained cooked clams, chopped

1 egg

2/3 cup water

2/3 cup buttermilk

1/2 cup (1 stick) butter, melted

Oil for deep frying

Heat oil in deep fryer to 350. In a large bowl whisk together cornmeal, grits, flour, baking powder, baking soda, sugar and salt. Stir in onion, clams and jalapenos. In a smaller bowl beat together egg, water, buttermilk and butter. Fold into dry ingredients mixing only until barely combined. Using a 4 ounce ice cream scoop, drop dough into hot oil. Fry in batches of 5 for 3 minutes. Remove and drain on paper towels. Serve warm with tartar sauce. Makes about 1 dozen.

A year ago - Quick Chicken Piccata 

Two year's ago - Spanikopeta with Lamb Sausage

Comments

[pam]

These look good. And such good news about Max!

[June]

Thanks Pam on both counts. Such a relief to see our little guy back.

[Lorraine]

Yum Yum Yum! These look absolutely to die for. What a great idea using grits. I can hear the crunch from here. Maxer is the man!

[June]

Adding grits was pure necessity or laziness because I didn't want to run to the store and risk buying out their wine section (LOL) but it turned out to be just the kicker. You're certainly right about Maxer - 19 pounds of pure determination.

[Lea]

Oh, my - the only thing I love more than grits are hush puppies - now - hush puppies made with grits - OMG!!!!! I love how you incorporated your clams and jalapeños - seeds and membranes (of course you did!) and all! I bet they were some of the most tasty Hush Puppies ever made!
Glad the Maxer dawg is feeling better!

[June]

Lea - the grits really made the outside even more crispy. They were good and even with all the jalapeno innards, not super hot either. Must have been some really tame jalapenos. LOL