Rhodesisland Recipes

RHODE ISLAND CLAM CAKES

Rhode Island Clam Cakes image

This recipe is best made with freshly ground clams, although it would still be good with finely chopped clams. Canned would be OK, and better to make it with canned than not at all, but please, please, please make this at least once with fresh clams. You will not be sorry. Use cake flour if you can get it; it will make a lighter, fluffier cake. All-purpose is fine if you can't find cake flour. Use a "regular" beer, not a fancy one. Think Budweiser. Be sure to keep your oil as close to 350°F as you can. The cakes will come out greasy if your oil gets too cool. Fry in batches to prevent this.

Provided by Hank Shaw

Time 30m

Number Of Ingredients 11

Ingredients

1 recipe for remoulade
Canola or other vegetable oil for frying
3 beaten eggs
1/2 cup buttermilk
1/2 cup clam broth
1/2 cup cold beer
2 teaspoons maple syrup
1 1/2 cups chopped or ground clams
1 teaspoon salt
2 1/2 teaspoons baking powder
3 1/2 cups cake flour, (or all-purpose flour)

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.

Nutrition Facts : Calories 253 kcal, Carbohydrate 44 g, Protein 10 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 65 mg, Sodium 425 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

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