R. I. CLAM CAKES
By
Angela Pietrantonio
@mrsjoepie
1
Recipe Source~ cooks.com
Ingredients
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2eggs
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1/2 tsppaprika
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1 tspfresh chives or parsley, chopped
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1/4 tsponion powder
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1/2 tspsalt
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1/8 tsppepper
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1 Tbspsugar
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1/2 cmilk
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1 smallcan minced clams
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1/2 cclam broth or liquid
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2 cflour
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2 tspbaking powder
How to Make R. I. CLAM CAKES
- 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.