Crispy Homemade Clam Cakes Recipe 425 Recipes

NEW ENGLAND CLAM CAKES

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.

RHODE ISLAND CLAM CAKES

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.

MAINE CLAM CAKES

Steps:

• 1. Mix the clams and the cracker crumbs together. If you don't have fresh chopped clams available in your area, you can used canned clams to equal one pint.
• 2. Add eggs, one at a time and mix well.
• 3. Let stand for a few minutes so the crumbs absorb the liquid. The mixute should hold together and be moist.
• 4. Fry in butter in a frypan, by dropping in large spoonfuls. Press down with the back of a spoon to make the cakes about 3/4 of an inch thick.
• 5. Turn the cake over when brown on the bottom and brown the other side. Put them on paper towels and service with ketchup and tarter sauce.

CRISPY HOMEMADE CLAM CAKES RECIPE - (4.2/5)

Steps:

• Set a large Dutch oven over medium-high heat and add vegetable oil to a depth of 3 inches. Bring oil to 375° (or as close as you can). Meanwhile, in a small bowl, combine the clams with their juices, milk, egg and butter. In a large bowl, whisk together the flour, baking soda, salt, baking powder, and pepper. Add the clam mixture to the dry ingredients along with the lemon juice and stir just until combined (do not overmix). Drop batter into the oil by the heaping tablespoon (we use a medium cookie dough scoop). Work in batches so as not to crowd the pan, adjusting heat as necessary to maintain the temperature. Fry until clam cakes are nicely browned and cooked through, 4 to 6 minutes total. Transfer to a baking sheet lined with paper towels to cool. Repeat with remaining batter. Serve warm, with lemon wedges on the side.