Best Clamcakes Recipes

CLAMCAKES

Steps:

• Mix the flour, baking powder, salt, and white pepper in large bowl. Add the remaining ingredients and mix until well blended.
• In a pot fitted with a oil thermometer, heat the canola oil to 350 degrees. Using a 1/2 cup measure, scoop some clamcake mixture and carefully drop clamcakes into the hot oil. Deep fry in canola oil until golden brown.

CHOUDER $ CLAMCAKES

Steps:

• 1. Open quahogs and reserve liquid. 2. Grind quahogs with course blade. 3. Peel potatoes and cut to uniform size (1/2" square) 4. Cover potatoes with water (Just barely) 5. Bring to a boil and cook ten minutes. 6. Dice salt pork or cut in 1/4 " strips. 7. Fry salt pork in large frying pan until golden brown or crisp. 8. Slice onions thinly and fry in pork fat until translucent over low or medium heat. 9. Put onions and salt pork with boiling potatoes and boil an additional five minutes. 10. Mix quahogs and liquid with potatoes and boil an additional 5 min. or until soft but not mushy. 11. Add salt and pepper and if possible let sit overnight. 12. Heat before serving at lowest possible heat but do not boil. If necessary additional water may be added during preparation to insure adequate broth CLAM CAKES 8 Cups Flour 16 Tsp. Baking Powder (5 Tablespoons. Plus 1 teaspoon) 2 Tsp. Salt 1 Tsp. Pepper 4 Eggs Clam Broth 20 Chowder Quahogs

RHODE ISLAND CLAMCAKES

Steps:

• Steam clams in 2 cups of water (or 1 cup of water and 1 cup of lager, if you like) in a large covered stockpot. When the clams have all opened (about 8 minutes), remove the meat from the shells and cool completely before using. Reserve 1⁄2 cup of the clam cooking liquid. Chop clams finely into pea-sized pieces. Reserve
• Over medium-high heat, heat canola oil in a heavy 6-quart pot fitted with a deep fry thermometer.
• In a small bowl, mix the eggs, milk, reserved clam clam cooking liquid, and beer. In a large bowl, combine the flour, cornmeal, baking powder, salt, sugar, pepper, and paprika. Make a well in the center of the dry ingredients and pour in the liquids. Fold the batter gently, until it is completely hydrated but not yet totally smooth. Add the clams and finish folding to combine.
• When the frying oil reaches 365° F, use two large spoons to scoop and scrape about 2 tablespoons of batter into the oil. Drop three of four more cakes into the oil in this manner and fry until they are crisp and golden, 6-7 minutes, carefully maintaining an oil temperature between 350 and 365° F. Use a mesh strainer or slotted spoon to transfer the clamcakes to a paper towel-lined sheet pan to drain. Continue cooking the rest of the batter in this way and serve immediately with red or white clam chowder, tartar sauce, or hot sauce.