Clam Cakes

Name: Clam Cakes
Total time: PT0D0H0M
Yield: makes 1 Dozen
Ingredients: Canola oil; 1 cup flour; 4 tsp. baking powder; 1 tsp. salt; 1 ⁄ 8 tsp. freshly ground black pepper; 2 cups (about 3⁄4 lb.) chopped clams (preferably quahogs); 1 ⁄ 2 cup milk; 2 Tbsp. melted butter; 1 egg, lightly beaten

Serves
makes 1 Dozen

These fritters are the perfect side dish for chowder. This recipe is an adaptation of one in The New England Yankee Cook Book (Coward-McCann, 1939).

Ingredients

Canola oil
1 cup flour
4 tsp. baking powder
1 tsp. salt
¹⁄₈ tsp. freshly ground black pepper
2 cups (about 3⁄4 lb.) chopped clams (preferably quahogs)
¹⁄₂ cup milk
2 Tbsp. melted butter
1 egg, lightly beaten

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Instructions

Step 1

Pour oil into a large pot to a depth of 2". Heat over medium-high heat until oil registers 350° on a deep-fry thermometer.

Step 2

Meanwhile, sift flour, baking powder, salt, and black pepper into a bowl.

Step 3

Stir together clams, milk, butter, and egg in a bowl. Add flour mixture to clam mixture and stir. Working in batches, carefully drop spoonfuls of batter (about 3 tbsp. each) into oil. Fry, turning once, until golden brown and just cooked through, 3–4 minutes. Transfer fritters to a paper towel–lined plate and sprinkle with salt.

Pour oil into a large pot to a depth of 2". Heat over medium-high heat until oil registers 350° on a deep-fry thermometer.
Meanwhile, sift flour, baking powder, salt, and black pepper into a bowl.
Stir together clams, milk, butter, and egg in a bowl. Add flour mixture to clam mixture and stir. Working in batches, carefully drop spoonfuls of batter (about 3 tbsp. each) into oil. Fry, turning once, until golden brown and just cooked through, 3–4 minutes. Transfer fritters to a paper towel–lined plate and sprinkle with salt.