|50 Spectacular Salads (Step-by-step)|
|by Steven Wheeler|
A comprehensive introduction covers all the techniques, ingredients and equipment required to make sure you have everything you need from the start.
1 - 10 of 48 for clam cakes
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Drain clams well, reserving 1/2 ... too hot or cakes which are too ... Rhode Island sea-side diners for generations. Great for Summer picnics and cookouts!
Beat egg and stir in milk, clam juice and salt. ... ingredients. Heat oil until the mixture will float. Drop by teaspoon or tablespoons. Fry until golden brown.
Combine flour, baking powder, milk, clam liquor and seasonings ... thoroughly. Drop from spoon into deep, hot oil and cook for 1 minute or until golden brown.
Mix together: In ... to the eggs, clam juice, milk and ... equals one clam cake. They should ... adults! Drain the cakes on paper toweling ... to satisfy all tastes.
Let egg and ... secret of good clam cakes!) Drop by ... Brown on both sides, turning once. Drain on paper towels and serve at once. Yield: 2 1/4-3 dozen.
Mix eggs and clam juice well. Add Bisquick. Mix quickly and drop by the teaspoonful in a deep fryer.
Drain juice from clams, pour clams ... patting each side in flour. Cook in 1" of oil until golden brown on each side. Makes about 10 patties depending on size.
Sift dry ingredients ... then add chopped clams. Let batter stand for 15 minutes. Drop by tablespoons into hot fat 375 degrees until golden, drain and serve.
1 (6 1/2 ounce) can of minced clams. Make 4 clam cakes for each can of clams, use 1 egg and 1 package of crackers (smashed). Deep fry until golden brown.
Drain clams, reserving 1/2 ... mixture by spoonfuls into deep hot fat. Fry until golden brown. May add cracker crumbs to clam mixture before frying if desired.
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