r. i. clam cakes

Name: R. I. CLAM CAKES
Prep time: 5 min
Cook time: 20 min
Yield: 10
Ingredients: 2 - eggs; 1/2 teaspoon(s) paprika; 1 teaspoon(s) fresh chives or parsley, chopped; 1/4 teaspoon(s) onion powder; 1/2 teaspoon(s) salt; 1/8 teaspoon(s) pepper; 1 tablespoon(s) sugar; 1/2 cup(s) milk; 1 small can minced clams; 1/2 cup(s) clam broth or liquid; 2 cup(s) flour; 2 teaspoon(s) baking powder

(1 RATING)

51 Pinches

Angela Pietrantonio

Woonsocket, RI

Updated on Jan 8, 2012

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

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prep time 5 Min

cook time 20 Min

method ---

yield 10 to 12

Ingredients

2 - eggs
1/2 teaspoon paprika
1 teaspoon fresh chives or parsley, chopped
1/4 teaspoon onion powder
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon sugar
1/2 cup milk
1 small can minced clams
1/2 cup clam broth or liquid
2 cups flour
2 teaspoons baking powder

How To Make r. i. clam cakes

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.

Step 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.
Step 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.
Step 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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