Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/2 cup milk
- 1 egg
- 1 can (6.5 oz) chopped clams, drained
- 1/4 cup chopped scallions
- 1/4 cup chopped parsley
- Vegetable oil for frying
- 4 hoagie rolls
- 1/2 cup mayonnaise
- 2 tbsp hot sauce
- 1/2 cup shredded lettuce
- 1/2 cup sliced tomatoes
Special equipment needed:
- Deep fryer or large pot for frying
- Slotted spoon or spider strainer
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, black pepper, and cayenne pepper.
2. In a separate bowl, whisk together the milk and egg.
3. Pour the milk mixture into the flour mixture and stir until well combined.
4. Add the chopped clams, scallions, and parsley to the batter and stir until evenly distributed.
5. Heat the vegetable oil in a deep fryer or large pot to 375°F.
6. Using a small cookie scoop or spoon, drop the batter into the hot oil, making small balls about the size of a golf ball.
7. Fry the clam cakes for 2-3 minutes, or until golden brown and cooked through. Use a slotted spoon or spider strainer to remove the clam cakes from the oil and place them on a paper towel-lined plate to drain excess oil.
8. In a small bowl, mix together the mayonnaise and hot sauce.
9. Slice the hoagie rolls in half and spread the mayonnaise mixture on both sides.
10. Place 3-4 clam cakes on each roll and top with shredded lettuce and sliced tomatoes.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Frying temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 530
Fat: 30g
Saturated Fat: 5g
Cholesterol: 95mg
Sodium: 1240mg
Carbohydrates: 45g
Fiber: 3g
Sugar: 4g
Protein: 18g
Substitutions for ingredients:
- Instead of canned clams, you can use fresh clams that have been shucked and chopped.
- If you don't have scallions, you can use finely chopped onions instead.
- If you don't have hot sauce, you can use sriracha or another spicy condiment.
Variations:
- Add chopped bacon or crumbled sausage to the batter for extra flavor.
- Use a different type of seafood, such as shrimp or crab, instead of clams.
- Add chopped jalapenos or other peppers to the batter for extra heat.
Tips and tricks:
- Make sure the oil is hot enough before frying the clam cakes to ensure they cook evenly and don't absorb too much oil.
- Don't overcrowd the fryer or pot when frying the clam cakes to prevent them from sticking together.
- Serve the po' boys immediately after assembling to prevent the bread from getting soggy.
Storage instructions:
The clam cakes can be stored 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 preheated 350°F oven for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the clam cake po' boys on a platter with a side of coleslaw or potato salad.
Garnishes:
Garnish the po' boys with additional chopped scallions or parsley.
Pairings:
Serve the po' boys with a cold beer or lemonade.
Suggested side dishes:
Coleslaw, potato salad, or french fries would be great side dishes for this recipe.
Troubleshooting advice:
- If the batter is too thick, add a little more milk until it reaches the desired consistency.
- If the clam cakes are too greasy, try frying them at a slightly lower temperature or blotting them with a paper towel after frying.
Food safety advice:
- Make sure the clams are fully cooked before adding them to the batter.
- Use a food thermometer to ensure the oil reaches the proper frying temperature.
- Store leftover clam cakes in the refrigerator and reheat them thoroughly before eating.
Food history:
Po' boys are a traditional sandwich from Louisiana that typically consist of meat or seafood served on a baguette-style roll.
Flavor profiles:
This recipe has a crispy, savory flavor with a hint of spice from the cayenne pepper and hot sauce.
Serving suggestions:
Serve the po' boys with a side of coleslaw or potato salad and a cold beer or lemonade.
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