Clam Patties Recipes

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.

CLAM FRITTERS

Steps:

• In a bowl, combine the flour, baking powder, salt and pepper; set aside. Drain clams, reserving 2 tablespoons juice; set clams aside. In a small bowl, beat the egg, milk and reserved clam juice; stir into dry ingredients just until moistened. Add the clams and onion. , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls into oil. Fry for 2-3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve fritters with tartar sauce and/or lemon wedges if desired.

CLAM FRITTERS

Steps:

• Beat the egg and gradually beat in the flour. Slowly stir in the milk, clams, salt, pepper and onion. If desired, stir in the green pepper. With hands shape mixture into 2 inch diameter patties.
• In a medium skillet heat the oil over medium-high heat until hot. Fry the patties in the hot oil until golden brown. Place cooked fritters on paper towels to soak up any excess oil.

CLAM CAKES

Steps:

• In a large bowl combine the flour, baking powder, sugar and salt.
• Mix well.
• Add the remaining ingredients and stir well.
• In a deep pot heat 3 inch of oil to 375 degrees.
• Drop batter in by the teaspoonfull.
• Cook for 3-4 minutes on each side or until golden brown.
• Drain and serve hot.
• Sprinkle with pepper and Old Bay Seasoning.

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.

WESTPORT CLAM FRITTERS RECIPE

Steps:

• Whisk together the dry ingredients in a large bowl.
• Add milk, eggs and seasonings to taste.
• Sir well until the consistency is like pancake batter.
• Add bacon, minced onions and clams (optional mushrooms, rolled oats, peppers, garlic shallots ect.).
• Heat the coconut oil to a depth of one inch in a large skillet on medium heat.
• Spoon the fritter batter into the heated coconut oil and cook till golden.
• Flip the fritters and cook until golden.

CLAM PATTIES

Steps:

• 1. Place all the ingredients in a mixing bowl. Form 6 patties. then sprinkle some flour over the top and bottom of the patties. Freeze them until they are very firm, but not frozen. place then in a cast iron skilit and fry with a little oil. both sides until a light golden brown.

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.

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.