R. I. CLAM CAKES

R. I. CLAM CAKES
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

The Cook

Angela Pietrantonio Recipe
Well Seasoned
Franklin, MA (pop. 96,134)
mrsjoepie
Member Since Dec 2011
Angela's notes for this recipe:
I was born and raised in Rhode Island and these little gems are just a part of my life!!!

Recipe Source~ cooks.com
Make it Your Way...

Personalize This

Directions

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.
Gift Membership