From the Essential Pépin tv series, Episode 116: Shell-ebration
The little touch of tarragon gives these fritters a delicious, different taste. The fritters are drained on a wire rack rather than on paper towels, the conventional procedure, because they tend to become soft on the bottom when placed on towels.
Serves 4 as an hors d’oeuvres (makes about 16 fritters)
1 cup shelled clams, preferably large quahog or chowder clams (about 12), plus 3 tablespoons reserved clam juice
2/3 cup all-purpose flour
1/3 cup yellow cornmeal
1 1/2 teaspoons baking powder
1 large egg
1 large garlic clove, crushed and chopped (1 1/2 teaspoons)
4–5 scallions, trimmed (leaving some green) and minced (1/2 cup)
1 tablespoon chopped fresh tarragon
1/4 teaspoon freshly ground black pepper
About 3 cups safflower oil, for deep-frying
Using scissors, cut the clams into 1/2-inch pieces.