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| R.I. CLAM CAKES | |
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2 eggs 1/2 tsp. paprika 1 tsp. fresh chives or parsley, chopped 1/4 tsp. onion powder 1/2 tsp. salt 1/8 tsp. pepper 1 tbsp. sugar 1/2 cup milk 1 small can minced clams 1/2 cup clam broth or liquid 2 cups all-purpose flour 2 tsp. baking powder Drain clams well, reserving 1/2 cup of clam broth liquid. Combine all ingredients. Drop by tablespoonfuls into medium hot oil in a deep fryer or heavy skillet. Oil that is too hot or cakes which are too large will cause burning or uncooked centers. Adjust temperature up or down slightly to compensate. A good starting temperature is 360 degrees. The clam cakes will float; turn them over gently as they rise to fully cook both sides. Do not overload the cooker, as this will reduce heat too much. Fry only a few at a time. Drain on paper towels. Serve with tartar sauce or Portuguese hot sauce, or just garnish with slices of lemon and a few sprigs of fresh parsley or kale. These are best while still warm, but can be served at room temperature as well. These are an old New England favorite and have been served at Cape Cod clam shacks and Rhode Island sea-side diners for generations. Great for Summer picnics and cookouts! Submitted by: CM | |
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recipe reviewsIf you like them to be a bit more fluffy, you can separate the eggs and beat the whites before adding them.
-- CM
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I used a 10 oz. can of baby clams, and all the clam liquid plus a little milk to make the 2 cups of liquid.
No paprika, 2 scallions instead of chives.
Doubled the onion powder, salt and pepper and added garlic power as well.
I preferred to use a teaspoon instead of tablespoon. With teaspoon you get golf ball sized cakes. My family and kids (2 and 5) love them. And since we live in Grand Cayman, I have also made them using conch. Delicious!