Rhode Island Clamcakes 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.

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.

BASIC SOUTHERN FRITTER BATTER

Steps:

• Instructions Whisk the egg and milk (or omit the milk and add the clams and their juice here) together in a medium mixing bowl. Stir in the flour, cornmeal (and sugar and seasonings for corn or apple fritters, see below). The batter should be soft, but not soupy. Heat a Dutch oven, deep-sided skillet, or electric skillet with 2 to 3 inches of oil to 355 degrees. Using two spoons, one to coax the batter out of the other spoon, carefully place tablespoonfuls of the batter into the hot oil. The fritters should be about golf ball size. Don't drop the batter as this causes splattering. Let the spoon touch the oil. Fry in the hot oil (355 degrees) until golden brown and cooked through about 4 to 5 minutes. Roll the fritters around while frying so all sides are evenly browned. Drain on paper towels. Eat while hot. Makes about 20.

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.

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.