Rhode Island Clam Cakes Recipes

RHODE ISLAND CLAM CAKES

Steps:

• Mix together the chives, parsley, Old Bay, salt, pepper, flour, baking powder, garlic, and cayenne.
• In a large bowl, whisk together the eggs and beer, then add the clams and broth.
• Mix in the dry ingredients and stir to combine.
• In a heavy skillet, heat oil (2 to 3 inches deep) to 360 deg. F (185 deg. C).
• When the oil is hot, drop a tablespoon of batter at a time and fry until golden brown, 3 to 5 minutes per side. Fry just a few at a time.
• Remove with a slotted spoon and drain on paper towels.

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.

RHODE ISLAND CLAM CAKES

Steps:

• 1. Mix all ingredients together;.
• 2. Drop by ice cream scoop full in hot oil (325 degrees) and fry until golden brown.
• 3. Drain on paper towels.
• 4. Salt as desired and serve hot.

ROCKY POINT AMUSEMENT PARK'S CLAM CAKES RECIPE - (3.1/5)

Steps:

• Mix corn meal, flour and baking powder. Beat eggs separately and add milk to it. Combine milk, eggs and quahogs to dry ingredients and stir, adding enough quahog juice to make a smooth, thick batter. Fry the batter by a gravy-sized spoonful in deep fat at 360 degrees until well browned. Drain on a brown paper bag or paper towel. Serve hot with the hot Rocky Point Clam Chowder (see recipe). This recipe yields 10 to 12 servings.