Clam Cakes Recipes

RHODE ISLAND CLAM CAKES

Steps:

• Mix all ingredients together;.
• Drop by ice cream scoop full in hot oil (325 degrees) and fry until golden brown.
• Drain on paper towels.
• Salt as desired and serve hot.

RHODE ISLAND CLAM CAKES

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.

NEW ENGLAND CLAM CAKES

Steps:

• Heat the oil to 350°F.
• Mix all the liquid ingredients together. Mix all the dry ingredients together. When your oil is hot, add the liquid ingredients into the dry ingredients and mix until just combined.
• Drop a tablespoon of batter into the hot oil at a time. Do not crowd the pot. Fry until golden brown on both sides, about 5 minutes.
• Drain on paper towels and sprinkle with sea salt while still hot.

EASY CLAM CAKES

Steps:

• Mix clams, eggs, crushed crackers, parsley, and grated onion.
• In pan in hot butter, spoon clam mixture into 4 mounds, gently flattening each with back of spoon.
• Cook cakes until browned on both sides, about 3-5 minutes per side.
• Serve with tartar sauce and lemon wedges, if desired.

MAINE CLAM CAKES

Steps:

• 1. Mix the clams and the cracker crumbs together. If you don't have fresh chopped clams available in your area, you can used canned clams to equal one pint.
• 2. Add eggs, one at a time and mix well.
• 3. Let stand for a few minutes so the crumbs absorb the liquid. The mixute should hold together and be moist.
• 4. Fry in butter in a frypan, by dropping in large spoonfuls. Press down with the back of a spoon to make the cakes about 3/4 of an inch thick.
• 5. Turn the cake over when brown on the bottom and brown the other side. Put them on paper towels and service with ketchup and tarter sauce.

CLAM BAKE

Steps:

• Place all ingredients in large pasta pot with a strainer and simmer until clams open and the corn is tender. Strain liquid and dump ingredients onto a large table for a great festive feast.

ROCKY POINT AMUSEMENT PARK'S CLAM CAKES RECIPE - (3.1/5)

Steps:

• Mix corn meal, flour and baking powder. Beat eggs separately and add milk to it. Combine milk, eggs and quahogs to dry ingredients and stir, adding enough quahog juice to make a smooth, thick batter. Fry the batter by a gravy-sized spoonful in deep fat at 360 degrees until well browned. Drain on a brown paper bag or paper towel. Serve hot with the hot Rocky Point Clam Chowder (see recipe). This recipe yields 10 to 12 servings.

CLAM CAKES

Steps:

• Mix together the clams, their liquid or 1/4 cup water, the egg, cilantro, scallion, chile, baking soda, salt, and pepper. Add just enough flour to bind the mixture and form a stiff batter; start with 2 tablespoons and use more if you need it.
• Preheat a large skillet, preferably nonstick, over medium-high heat for 2 or 3 minutes, coat the bottom with oil, and heat for another minute. Drop the batter by spoonfuls into the skillet and smooth out the batter to make flat cakes. Do not overcrowd. Cook until browned, about 5 minutes, flip, and cook for another 5 minutes. Repeat with the remaining batter.
• Drain on paper towels and serve with Soy Dipping Sauce.