Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup milk
- 1 egg, beaten
- 1 tablespoon Worcestershire sauce
- 1/4 cup chopped fresh parsley
- 2 (6.5-ounce) cans chopped clams, drained
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped green bell pepper
- 1/4 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
For the Lemon-Garlic Aioli:
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Muffin tin
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Small bowl for aioli
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, whisk together the flour, baking powder, salt, black pepper, and cayenne pepper.
3. In a separate bowl, whisk together the milk, egg, and Worcestershire sauce.
4. Add the milk mixture to the flour mixture and stir until well combined.
5. Add the parsley, clams, onion, celery, red and green bell peppers, panko breadcrumbs, and Parmesan cheese to the bowl and stir until everything is evenly distributed.
6. Grease a muffin tin with cooking spray and spoon the clam mixture into each cup, filling them about 3/4 of the way full.
7. Bake for 20-25 minutes or until the clam cakes are golden brown and cooked through.
8. While the clam cakes are baking, make the Lemon-Garlic Aioli by whisking together the mayonnaise, garlic, lemon juice, salt, and black pepper in a small bowl.
9. Serve the clam cakes warm with a dollop of Lemon-Garlic Aioli on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- Makes 12 clam cakes
Nutritional information:
- Calories per serving: 120
- Total fat: 6g
- Saturated fat: 1g
- Cholesterol: 30mg
- Sodium: 360mg
- Total carbohydrate: 10g
- Dietary fiber: 0g
- Sugars: 1g
- Protein: 6g
Substitutions for ingredients:
- Instead of canned clams, you can use fresh clams that have been steamed and chopped.
- Instead of panko breadcrumbs, you can use regular breadcrumbs or crushed crackers.
- Instead of Parmesan cheese, you can use any other hard cheese like Romano or Asiago.
Variations:
- Add chopped bacon or pancetta to the clam mixture for extra flavor.
- Substitute the Worcestershire sauce with hot sauce for a spicier version.
- Add chopped jalapeños or other hot peppers to the clam mixture for even more heat.
Tips and tricks:
- Make sure to drain the canned clams well before adding them to the mixture.
- Don't overmix the batter or the clam cakes will be tough.
- Serve the clam cakes immediately after baking for the best texture.
Storage instructions:
- Store leftover clam cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the clam cakes, place them on a baking sheet and bake in a 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the clam cakes on a platter with a bowl of Lemon-Garlic Aioli in the center.
- Garnish the clam cakes with chopped fresh parsley or chives.
Pairings:
- Serve the clam cakes with a crisp green salad or coleslaw on the side.
- Pair with a light white wine like Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Green salad
- Coleslaw
- Roasted vegetables
Troubleshooting advice:
- If the clam cakes are too dry, add a little more milk to the batter.
- If the clam cakes are too wet, add a little more flour to the batter.
Food safety advice:
- Make sure to cook the clam cakes until they are fully cooked through to avoid any risk of foodborne illness.
Food history:
- Clam cakes are a traditional New England dish that originated in Rhode Island in the early 1900s.
Flavor profiles:
- The clam cakes are savory and slightly spicy with a crispy exterior and tender interior.
- The Lemon-Garlic Aioli adds a tangy and garlicky flavor to the dish.
Serving suggestions:
- Serve the clam cakes as an appetizer or as a main course with a side dish.
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