Clam Chowder Fritters

• 1/2 cup mayonnaise
• 1 tablespoon sweet pickle relish
• 2 teaspoons fresh lemon juice
• 3 tablespoons chopped fresh dill, divided
• 3/4 teaspoon kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 1 cup self-rising white cornmeal mix
• 1 cup (4 1/4 oz.) all-purpose flour
• 1/2 cup buttermilk
• 5 tablespoons bottled clam juice
• 2 large eggs, lightly beaten
• 2 1/2 cups shucked fresh clams, chopped
• 1/2 cup finely chopped yellow onion
• 1/2 cup fresh yellow corn kernels (about 2 small ears)
• Canola or peanut oil, for frying

1. Whisk together mayonnaise, relish, lemon juice, 1 tablespoon of the dill, and 1/4 teaspoon each of the salt and pepper.
2. Whisk together cornmeal, flour, and remaining 1/2 teaspoon each salt and pepper in a large bowl. Make a well in the center; add buttermilk, clam juice, and eggs, and whisk just until combined. Fold in chopped clams, onion, corn, and remaining 2 tablespoons dill.
3. Pour oil to a depth of 3 inches in a large Dutch oven; heat oil over medium-high to 350u0b0F.
4. Working in batches, carefully scoop heaping tablespoons of batter into hot oil, and fry, turning occasionally to cook evenly, until deep golden brown, about 3 minutes. (Take care not to overcrowd the Dutch oven.) Transfer to a plate lined with paper towels to drain. Serve immediately.

mayonnaise, sweet pickle, lemon juice, fresh dill, kosher salt, black pepper, white cornmeal, flour, buttermilk, clam juice, eggs, fresh clams, yellow onion, fresh yellow corn kernels, peanut oil

Taken from www.myrecipes.com/recipe/clam-chowder-fritters (may not work)