EASY CLAM CAKES
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
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
RHODE ISLAND CLAM CAKES
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
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
NEW ENGLAND CLAM CAKES
New England Clam cakes are often served at restaurants and roadside stands and are eaten as a finger food.
Provided by Ronda Eagle | Kitchen Dreaming
Categories Appetizer
Time 20m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 338 kcal, Sugar 2 g, Sodium 559 mg, Fat 5 g, SaturatedFat 2 g, Carbohydrate 59 g, Fiber 2 g, Protein 14 g, Cholesterol 100 mg, ServingSize 1 serving
CLAM CAKES
Make and share this Clam Cakes recipe from Food.com.
Provided by Diana Adcock
Categories Canadian
Time 35m
Yield 30-36 small clam cakes
Number Of Ingredients 11
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.
Nutrition Facts : Calories 54.9, Fat 0.7, SaturatedFat 0.2, Cholesterol 13.2, Sodium 111.3, Carbohydrate 7.7, Fiber 0.2, Sugar 0.1, Protein 4.2
RHODE ISLAND CLAM CAKES
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
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.
TRADITIONAL CLAMBAKE
I picked up this recipe at a Ralphs grocery store. I'm not a big fan of clams so I haven't actually made it yet but I don't want to lose it.
Provided by kimemeki
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat grill to medium-high (350 to 400 F).
- Combine butter, lemon juice, garlic powder, salt, cayenne and thyme in small bowl: set aside.
- Line large bowl with 2 sheets of aluminum foil.
- Fill evenly with one-fourth of the shrimp, potatoes, corn, clams and sausage.
- Drizzle with butter mixture.
- Close foil packet by bringing corners together at tip and pressing together tightly to seal. Repeat to make 4 packets.
- Grill packets, covered, 20 to 25 minutes or until clams open and shrimp are opaque. To serve, place packets on large plates and open to vent.
Nutrition Facts : Calories 1241.2, Fat 77.7, SaturatedFat 39.3, Cholesterol 288.4, Sodium 2604.7, Carbohydrate 80, Fiber 7.9, Sugar 8.6, Protein 60.9
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.
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- Stir together clams, reserved clam juice, unsalted crackers, and next 6 ingredients; shape into 12 patties.
- Melt 2 tablespoons butter in large skillet over medium-high heat; add 6 patties, and cook 3 to 4 minutes on each side or until golden. Repeat with remaining butter and patties. Serve immediately with Tartar Sauce.
- .*2 (5-ounce) cans minced clams may be substituted for 1 pint shucked fresh clams. Drain clams, reserving 2 tablespoons juice.
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