Best Crispy Homemade Clam Cakes Recipe 425 Recipes

RHODE ISLAND CLAM CAKES

Rhode Island Clam Cakes image

This recipe is best made with freshly ground clams, although it would still be good with finely chopped clams. Canned would be OK, and better to make it with canned than not at all, but please, please, please make this at least once with fresh clams. You will not be sorry. Use cake flour if you can get it; it will make a lighter, fluffier cake. All-purpose is fine if you can't find cake flour. Use a "regular" beer, not a fancy one. Think Budweiser. Be sure to keep your oil as close to 350°F as you can. The cakes will come out greasy if your oil gets too cool. Fry in batches to prevent this.

Provided by Hank Shaw

Time 30m

Number Of Ingredients 11

Ingredients

1 recipe for remoulade
Canola or other vegetable oil for frying
3 beaten eggs
1/2 cup buttermilk
1/2 cup clam broth
1/2 cup cold beer
2 teaspoons maple syrup
1 1/2 cups chopped or ground clams
1 teaspoon salt
2 1/2 teaspoons baking powder
3 1/2 cups cake flour, (or all-purpose flour)

Steps:

Make the remoulade first and set aside. Heat the oil to 350°F.
Mix all the liquid ingredients together except the beer. Mix all the dry ingredients together. When your oil is hot, add the beer to the liquid ingredients and mix gently. Stir in the dry ingredients just until combined.
Drop a tablespoon of batter into the hot oil at a time. Do not crowd the pot. Let them sizzle for 30 seconds or so, then dislodge any that are stuck to the bottom with a chopstick or wooden skewer. Fry until golden brown on both sides, about 5 minutes.
Drain on paper towels and serve while hot with the remoulade, Tabasco or tartar sauce. And beer. Lots of beer.

Nutrition Facts : Calories 253 kcal, Carbohydrate 44 g, Protein 10 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 65 mg, Sodium 425 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CRISPY HOMEMADE CLAM CAKES RECIPE - (4.2/5)

Crispy Homemade Clam Cakes Recipe - (4.2/5) image

Provided by á-4084

Number Of Ingredients 11

Ingredients

Vegetable oil for frying
2 cups chopped clams, with juices
1/2 cup milk
1 large egg, beaten
2 tablespoons salted butter, melted
2 1/2 cups all-purpose flour
1 tablespoon baking soda
1 1/4 teaspoons kosher salt
1/4 teaspoon baking powder
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice

Steps:

Set a large Dutch oven over medium-high heat and add vegetable oil to a depth of 3 inches. Bring oil to 375° (or as close as you can). Meanwhile, in a small bowl, combine the clams with their juices, milk, egg and butter. In a large bowl, whisk together the flour, baking soda, salt, baking powder, and pepper. Add the clam mixture to the dry ingredients along with the lemon juice and stir just until combined (do not overmix). Drop batter into the oil by the heaping tablespoon (we use a medium cookie dough scoop). Work in batches so as not to crowd the pan, adjusting heat as necessary to maintain the temperature. Fry until clam cakes are nicely browned and cooked through, 4 to 6 minutes total. Transfer to a baking sheet lined with paper towels to cool. Repeat with remaining batter. Serve warm, with lemon wedges on the side.