Originally an Old England favorite, clam cake has become a popular dish for cook-outs and picnics. Clam cakes are actually more like fritters than cakes. No baking is done here, only a little bit of frying and you are good to go.
- 1 small can minced clams
- ½ cup clam broth
- 2 cups flour
- 2 tsp baking powder
- ½ cup milk
- 2 eggs
- ½ tsp paprika
- 1 tsp fresh chives or parsley, chopped
- ¼ tsp onion powder
- ½ tsp salt
- 1/8 tsp pepper
- 1 tbsp sugar
- Drain the clams and set aside ½ cup of clam broth for the batter.
- Combine all ingredients and mix well.
- Let eggs and milk reach room temperature
then mix them into the batter. Blend well
- Heat some oil in a heavy skillet for up to 360 degrees. Take a few spoonfuls of the batter and let them fry. Adjust the heat as needed; do not let the oil become too hot as this will burn the clam cakes.
- You will know when the clam cakes are cooked when they float to the surface. Drain them on brown bags or paper towels and let them cool.
- Garnish with a few sprigs of parsley or lemon slices and serve with chowder or tartar sauce.
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