Instructions: In a medium bowl, combine the flour, salt, baking powder and black pepper.

Stir to combine. Stir in the minced jalapeno, corn and chopped clams. Add the egg and beer and whisk to form a smooth batter.

Fill a large, deep kettle half full of oil. Heat the oil over medium-high heat to 350 degrees F on a deep fat or candy thermometer.

Carefully drop large spoonfuls of batter (about 3 tablespoons per fritter)

into the hot oil and fry, turning once, until the fritters are golden brown. The key to crispy, light fritters is to be sure the oil is hot enough and that the fritters are fried just until the oil begins to stop sizzling. If the oil completely stops sizzling, the fritters will begin to absorb oil and become heavy and greasy.

If the batter does not hold together when dropped into the oil, stir in 1 or 2 tablespoons more flour.

When the fritters are golden brown, remove from the hot oil with a wire skimmer or large slotted spoon and drain on paper towels. Allow oil to reheat to 350 degrees F. Fry the remaining batter in batches. Serve immediately, with tartar sauce, if desired.

Note: Wear gloves when handling fresh chilies; the oils can cause a burning sensation on your skin.

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