coarsely chopped quahogs / clams
parsley, minced
bread crumbs (no cheese)
seasonings (salt, black pepper, a pinch of garlic and onion powder)
white sauce (bechamel sauce or mayonnaise could work well here)
flour, for dusting
vegetable oil, for deep frying
tartar sauce (mayo, relish, french tarragon), for serving
1 lemon, cut in wedges
paprika, for sprinkling

Scrub quahog shells and remove the clams from the shells. Reserve shells.

Mix together the coarsely chopped quahogs, finely chopped parsley, 1 tab;espoon fresh lemon juice, salt, pepper, and any other desired seasonings. Be careful not to overpower the delicate quahog flavor. Add enough light roux-based white sauce or bechamel to bind the ingredients into a cohesive but not too sticky mass. Form into oblong serving size shapes and then roll each one in unseasoned bread crumbs. Set aside and proceed to heat the oil to about 355°F.

Shape the mixture into oblong 4-inch by 2 1/2-inch 'clumps', ensuring they're wide enough to allow even cooking through the center when fried.

When the oil is heated, carefully slide the breaded clumps into the oil and fry until golden on all sides, and crucially, fully cooked within. If you find the center uncooked but the outside is browned too much, reduce the heat about 10 degrees.

Remove clam cakes from the oil and place on paper towels to absorb excess oil, if any.

Sprinkle lightly with fine sea salt and serve immediately wrapped in a napkin with a dollop of homemade Tartar Sauce and lemon wedges on the side. This is where the tanginess of the relish pairs perfectly with the earthiness of the tarragon, creating a harmony that complements the fried quahog cakes beautifully.

Submitted by: Belle