R. I. CLAM CAKES

R. I. Clam Cakes

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Angela Pietrantonio

By
@mrsjoepie

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

Recipe Source~ cooks.com

Rating:

★★★★★ 1 vote

Comments:
Serves:
10 to 12
Prep:
5 Min
Cook:
20 Min

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

How to Make R. I. CLAM CAKES

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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About R. I. CLAM CAKES




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