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How to Make Clam Cake

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.

Ingredients:

  • 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

Instructions:

  1. Drain the clams and set aside ½ cup of clam broth for the batter.
  2. Combine all ingredients and mix well.
  3. Let eggs and milk reach room temperature

    then mix them into the batter. Blend well

  4. 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.
  5. 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.
  6. Garnish with a few sprigs of parsley or lemon slices and serve with chowder or tartar sauce.

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