Clam Cake Time !! - moved from General Chowhounding board
Thought I would share my New England Style Clam Cake Recipe with you all
I am from MA and have experience making this type. Here we go:
1/2 tsp Paprika
1 tsp fresh chives or parsley
1/4 tsp onion powder
1/2 tsp Salt
1/8 tsp pepper
1 Tbs. Sugar
1/2 Cup Milk
1 small can minced clams (8 oz. or fresh quohogs if you have them)
1/2 Cup Clam Juice or lquid from steaming fresh ones
2 Cups Flour
2 tsp Baking Powder
1TBS. Old Bay Seasoning (optional if you can find it)
Sift all dry ingredients together, add wet ingredients, stir well until all is smooth, refrigerate the batter for 1/2 Hour. Cold batter will work out better for frying.
Heat Deep Fryer or deep pan with peanut oil (preferred) to 360 degrees.
With two wet Tablespoons scoop one in the batter, and slide it off of the spoon with the other, fry in oil until golden brown. make sure to turn as they are frying to cook and brown evenly. Adjust the size of the cakes accroding to the way they are coming out. too big and they wont cook through before browning, to small and they will overcook, just test a few and see what works for you. Make sure oil doesnt get to hot - 360 - 375 range is good.
Serve with homemade chowder - or just on a plate with a lemon wedge, hot sauce, and salt MMMMMmmmmm
GOOD LUCK !!
That sounds good. My sweetie is a RI import to the Pacific NW, and he misses clam cakes above almost everything else. I don't recall the ones we had in RI having much in the way of seasoning, but definitely remember that wonderful clam-iness-- I'm glad to know it was just the use of the broth in the dough.
I think we're we're going to have to break down and get a deep fryer...all these clams out here, and no cake form to buy them in ...
Sorry, I didnt get a chance to try it yet ... had a very busy weekend but I will let you know as soon as I do, maybe this week because I am also dying for some. Unfortunately, it is very easy for me to get them at local restaurants also so I am getting very lazy ;-) Tell Mom, I am sure they are terrific, no recipe gets passed down for generations unless its worth it !!! Thanks Phurstluv
Ok, tried both recipes and brought out the polling to my wife and friends, here is the consensus, a little constructive criticism is always good.
Flavor - they liked mine
Texture - they like Moms
Mine were more dense but had the flavor I liked, Moms were light and airy and cooked a little faster than mine. So I think if I use Mom's Recipe spiked with a little spices, lower the oil temp a little bit and make them a little smaller I will have what I was looking for. Please give them a try also and ask Mom what she thinks. Just add a little seasonings to the recipe she already has .. WOW !!! I would have never thought of Bisquick, now my wife and I will be having these for supper, I like mine with Red Tabasco and salt !!
Thanks Phurst and Mom !!!! Cheers from Boston !!
Awesome, so glad it worked out for you. I agree, a little spices never hurt anyone, and like I said, my grandmother never used a garlic clove in her life, so everything was real basic. Anyway, I'm going to let Mom know - it'll make her & my Dad's day, who's a true blue Red Sox fan - and try your spice mix in it the next time I make them. And adding tabasco is brilliant, maybe my DH will finally get over his clamophobia!
Sorry to hear 'bout the injuries, but we sure love Manny out here!! And we're going for 11 wins at home so we rock, right now! And BTW, Dodger dogs are way better than the Fenway Franks!!