Rhode Island Clam Cakes Food

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

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.

RHODE ISLAND CHOWDER

Rhode Island Chowder image

Provided by Food Network

Categories main-dish

Time 55m

Yield 10 to 12 servings

Number Of Ingredients 10

Ingredients

1 gallon cold water
2 sticks (1 cup) butter
1/2 cup freshly chopped clams
3 tablespoons clam base
2 tablespoons chopped onions
1 1/2 tablespoons salt
1/2 tablespoon black pepper
4 bay leaves
4 cups cubed potatoes
Sour cream, for serving, optional

Steps:

In a large pot, combine the water, butter, clams, clam base, onions, salt, pepper and bay leaves and bring to a boil. Add the potatoes and cook until tender. If desired, when serving, add a dollop of sour cream to each serving.

RHODE ISLAND CLAM CHOWDER

Rhode Island Clam Chowder image

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 9

Ingredients

24 quahog clams (about 8 pounds), scrubbed
5 ounces slab bacon, cut into 1/2-inch pieces
2 tablespoons unsalted butter
1 small onion, diced
2 stalks celery, thinly sliced
1 1/2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch cubes
1 teaspoon Worcestershire sauce
Freshly ground white pepper
Chopped fresh parsley, for topping (optional)

Steps:

Rinse the clams several times under cold running water. Transfer to a large pot and add 3 1/2 cups water. Bring to a simmer over medium heat, then cover and cook until the clams open, about 8 minutes. Remove the clams with a slotted spoon and transfer to a deep bowl as they open; cover with plastic wrap so they don't dry out. Strain the broth through a fine-mesh sieve into a large bowl. Wipe out the pot, then pour the strained broth back into the pot.
Meanwhile, put the bacon in a large skillet and cover with about 2 inches of water. Bring to a simmer over medium heat and cook 10 minutes; drain, then return the bacon to the skillet. Add 1 tablespoon butter and cook until the bacon starts to brown, about 5 minutes. Transfer the bacon to the pot with the broth. Wipe out the skillet. Add the remaining 1 tablespoon butter, the onion and celery to the skillet and cook over medium heat until the onion is translucent, about 6 minutes.
Add the onion and celery mixture to the broth along with the potatoes. Bring to a simmer over medium heat and cook until the potatoes are tender, 10 to 12 minutes. Remove from the heat. Stir in the Worcestershire sauce and 1/2 teaspoon white pepper.
While the potatoes are cooking, remove the clams from their shells and roughly chop.
Add the clams to the soup and cook until heated through, about 1 minute. Ladle the soup into bowls and top with chopped parsley.
Per serving: Calories: 434; Total Fat: 23 grams; Saturated Fat: 9 grams; Protein: 21 grams; Total carbohydrates: 37 grams; Sugar: 2 grams; Fiber: 3 grams; Cholesterol: 65 milligrams; Sodium: 858 milligrams

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