Clam Cakes Food

RHODE ISLAND CLAM CAKES

Rhode Island Clam Cakes image

Clam cakes are a summer tradition in Rhode Island. A ride to the shore will always necessitate a stop at George's or Aunt Carries for a dozen clam cakes and a pint of chowder!

Provided by quotFoodThe Way To

Categories Healthy

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons baking powder
2 eggs, beaten
1/2 cup milk
1 (6 ounce) can minced clams, undrained
1/4 cup dried onion flakes
oil, to fry

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.

CLAM BAKE

Clam Bake image

Provided by Michael Symon : Food Network

Categories main-dish

Time 1h5m

Yield 10 servings

Number Of Ingredients 15

Ingredients

10 ears corn
200 middleneck clams
6 fresno chiles
6 jalapeno chiles
1 head garlic
2 red onions, sliced
100 PEI mussels
2 tablespoons coriander seed
2 tablespoons cumin seed
2 stalks celery, chopped
2 tablespoons kosher salt
4 red peppers, chopped
3 pounds smoked sausage, in casings
1 bottle white wine
Water, to cover

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.

CLAMCAKES

Clamcakes image

Provided by Bobby Flay

Categories main-dish

Time 35m

Yield 10 servings

Number Of Ingredients 9

Ingredients

2 1/2 pounds flour
1/2 cup baking powder
1/2 tablespoon salt
1/2 tablespoon white pepper
2 extra large eggs
1 1/2 pints chopped quahogs
1 1/2 pints quahog (clam) juice
12 ounces beer
Canola oil, for frying

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.

EASY CLAM CAKES

Easy Clam Cakes image

Digging through my recipe file I came across this one. The card is well-used, so we must have liked them, but there are no notes on the card. I probably made these when we were first married and times were tough. But I'm going to try them again soon!

Provided by Chef PotPie

Categories < 15 Mins

Time 15m

Yield 4 cakes, 2 serving(s)

Number Of Ingredients 9

Ingredients

2 (6 1/2 ounce) cans chopped clams, well drained
2 eggs
1 cup crushed saltine crackers
2 tablespoons minced parsley
1 teaspoon grated onion
4 tablespoons butter
lemon slice (to garnish)
parsley (to garnish)
tartar sauce, if desired

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.

Nutrition Facts : Calories 581.3, Fat 32.7, SaturatedFat 17.2, Cholesterol 301.8, Sodium 1762.3, Carbohydrate 33.3, Fiber 1.2, Sugar 1.1, Protein 36.7

CLAM CAKES

Clam Cakes image

Categories Cake Sauce Clam

Yield makes 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 pound chopped clams, with liquid if possible
1 egg, lightly beaten
1/4 cup chopped fresh cilantro leaves
1/2 cup chopped scallion
1 small fresh chile, stemmed, seeded, and minced, or about 1 teaspoon cayenne or hot red pepper flakes
1 teaspoon baking soda
Salt and black pepper to taste
2 tablespoons flour, or more as needed
Corn, grapeseed, or other neutral oil for frying
Soy Dipping Sauce (page 583)

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.

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