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1
Open the clams, and save both the juice and the clams.
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2
There should be about 2 cups of liquid and about 1 1/4 cups of clams.
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3
Put the clams on a flat surface and chop them until they are coarse-fine.
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4
Shuck the corn, and cut the kernels from the cob.
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5
There should be about 1 cup.
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6
Put the flour in a mixing bowl, and add the chopped clams, 3/4 cup of the reserved clam liquid (the rest may be discarded or put to another use), corn, egg yolks, tarragon, baking powder, salt, pepper and Tabasco.
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7
Blend well.
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8
Beat the whites until stiff, pour them over the batter, and fold them in.
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9
Heat 2 tablespoons of the oil in a skillet, and when it is quite hot, add about 1/4 cup of the batter at a time, keeping each fritter separated.
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10
Continue adding batter in this manner until the skillet is filled without crowding.
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11
Cook about 1 minute or slightly longer on one side or until the edges of the fritters start to brown.
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12
Turn and cook 1 minute or slightly longer on the other side.
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13
As the fritters are cooked, transfer them to sheets of absorbent paper towels.
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14
Continue making fritters until all the batter is used.
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15
Use about 2 additional tablespoons of oil for each batch of fritters.
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16
Serve the fritters with sweet red pepper sauce spooned over.
