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

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.

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