R. I. CLAM CAKES

Angela Pietrantonio Recipe

By Angela Pietrantonio mrsjoepie

I was born and raised in Rhode Island and these little gems are just a part of my life!!!

Recipe Source~ cooks.com


Recipe Rating:
 1 Rating
Serves:
10 to 12
Prep Time:
Cook Time:

Ingredients

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 c
milk
1 small
can minced clams
1/2 c
clam broth or liquid
2 c
flour
2 tsp
baking powder
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

1
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.
2
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.
3
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.
4
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.

About this Recipe