Miss Rhode Island, Julianna Strout, submitted this recipe for Clam Cakes.
|1||large can of chopped clams|
|1/2||can of clam broth|
|1/2||cup of milk|
|1/4||cup of finely diced onion|
|1/4||cup of finely diced celery|
|1 1/2||cups of flour|
|1/4||finely chopped fresh Italian parsley|
|1/2||tsp. of salt|
|1/8||tsp. of pepper|
|2||tsp. of baking powder|
|1/4||tsp. of onion powder|
- Clams should be dry. Keep extra broth, you may need it if your batter isn’t sticking together. Mix all of the above items together. You don’t want your batter too loose, but firm enough to stay together.
- The temperature of your oil is very important. You want oil that is hot but not so hot that one can get burned or your clam cake to get too well done. Start with a medium high setting of gas and around 365 with electric stoves. The quantity of oil will depend on the size of the pan you use. You want enough oil so that the clam cakes can rise and float.
- We use a large spoon so that we can control better the size of the clam cake. We generally have our clam cakes the size of a large egg. Watch how your clam cakes cook. They should start to float shortly after they are in the pan and will be lightly brown on the bottom when cooked on that side. Once you determine this, turn them over.
- Prepare a plate with a paper towel so any excess oil can drain into the paper towel. Clam cakes are always best when served hot. We have a variety of sauces we use. Favorites are cocktail sauce, hot peanut sauce, fresh minced fruit spiced with Tabasco, honey/grain mustard and basil/lemon juice/olive oil.
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