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Recipe Source: cdkitchen.com
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Rhode Island Clam Cakes
Category: Fish & Shellfish
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Serves/Makes: 6
Ready in: < 30 minutes
- 2 eggs
- 1/2 cup milk
- 1/2 cup clam juice
- 1 1/2 cup all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1 dash black pepper
- 1 can (6-ounce size) minced clams, drained
Preheat oil in a deep fryer or deep skillet to 375 degrees F. Place the eggs in a bowl and whisk until well beaten. Whisk in the milk and clam juice. Sift together the flour, baking powder, salt, and pepper. Add the clams to the flour and stir well. Slowly add enough of the egg mixture to make a thick batter (it will be lumpy). Drop the clam batter by small spoonfuls (in batches as needed) into the hot oil. Cook until the clam cakes are golden brown then remove them to paper toweling to drain. Serve hot.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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