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1
Heat 1 tablespoon of the olive oil in a large heavy skillet, add chopped onion and saute, stirring occasionally, until translucent and tender. Scoop onion out of skillet and set aside. Set skillet aside without washing it.
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2
In a mixing bowl, whisk together the flour, cornmeal, baking soda, and salt. In a small bowl, beat milk and egg together, then add to dry mixture, stirring until well mixed. Stir clams into batter.
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3
Heat 1-1/2 tablespoons olive oil in the skillet, set it over medium-high heat and heat until hot but not smoking. Scoop up clam mixture with a 1/4 cup measuring cup and transfer to skillet, leaving about 1 inch between each fitter. Reduce heat to medium, and cook fritters 3 minutes on the first side, flip and cook 3 minutes on second side or until fritter mixture is cooked through. Transfer as finished to a paper towel-lined baking sheet and set in a 200-degree oven.
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4
Add remaining olive oil to the skillet, heat again until hot. Add remaining fritter mixture by the 1/4-cup measure and cook 3 minutes on the first side, flip and 3 minutes on the second side. Add to baking sheet in oven.
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5
In a small bowl, combine dipping sauce ingredients. Serve fritters hot from the oven with small bowls of dipping sauce.
