r. i. clam cakes

★★★★★ 1
By Angela Pietrantonio
from Woonsocket, RI

I was born and raised in Rhode Island and these little gems are just a part of my life!!! Recipe Source~ cooks.com

★★★★★ 1
serves 10 to 12
prep time 5 Min
cook time 20 Min

Ingredients For r. i. clam cakes

  • 2
  • 1/2 tsp
  • 1 tsp
    fresh chives or parsley, chopped
  • 1/4 tsp
    onion powder
  • 1/2 tsp
  • 1/8 tsp
  • 1 Tbsp
  • 1/2 c
  • 1 sm
    can minced clams
  • 1/2 c
    clam broth or liquid
  • 2 c
  • 2 tsp
    baking powder

How To Make r. i. clam cakes

  • 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.