Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/2 cup milk
- 1 egg
- 1 can (6.5 oz) chopped clams, drained
- 1/4 cup chopped fresh parsley
- 8 taco shells
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
Special equipment needed:
- Mixing bowl
- Whisk
- Skillet
- Tongs
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, baking powder, salt, black pepper, garlic powder, onion powder, and paprika.
2. In a separate bowl, whisk together the milk and egg.
3. Add the milk mixture to the dry ingredients and stir until just combined.
4. Fold in the chopped clams and chopped parsley.
5. Heat a skillet over medium-high heat.
6. Using a tablespoon, drop spoonfuls of the clam cake batter onto the skillet.
7. Cook for 2-3 minutes on each side, until golden brown.
8. Remove the clam cakes from the skillet and set aside.
9. Heat the taco shells according to package instructions.
10. Assemble the tacos by placing a few pieces of shredded lettuce on the bottom of each shell.
11. Top with a few clam cakes, diced tomatoes, shredded cheddar cheese, and a dollop of sour cream.
12. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Skillet: medium-high heat
Serving size:
- Makes 8 tacos
Nutritional information:
- Calories: 180
- Fat: 8g
- Carbohydrates: 19g
- Protein: 9g
Substitutions for ingredients:
- Instead of chopped clams, you can use canned crab meat or canned tuna.
- Instead of shredded lettuce, you can use shredded cabbage or chopped kale.
- Instead of cheddar cheese, you can use Monterey Jack or pepper jack cheese.
Variations:
- Add a squeeze of fresh lime juice to the tacos for a citrusy kick.
- Top the tacos with sliced avocado or guacamole for a creamy texture.
- Add a few dashes of hot sauce to the clam cake batter for a spicy twist.
Tips and tricks:
- Make sure to drain the canned clams well before adding them to the batter.
- Use a tablespoon to drop the batter onto the skillet for evenly sized clam cakes.
- Don't overcrowd the skillet when cooking the clam cakes to ensure they cook evenly.
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 preheated 350°F oven for 5-7 minutes, until heated through.
Presentation ideas:
- Serve the tacos on a platter with a side of salsa and guacamole.
- Garnish the tacos with a sprig of fresh parsley or cilantro.
Pairings:
- Serve the tacos with a side of Mexican rice or black beans for a complete meal.
Suggested side dishes:
- Mexican rice
- Black beans
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the clam cake batter is too thick, add a splash of milk to thin it out.
- If the clam cakes are sticking to the skillet, make sure the skillet is well-oiled before cooking.
Food safety advice:
- Make sure to cook the clam cakes to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Clam cakes are a traditional New England dish that originated in Rhode Island in the early 20th century.
Flavor profiles:
- The clam cakes are savory and slightly salty, with a hint of garlic and onion.
- The shredded lettuce adds a fresh crunch, while the diced tomatoes add a juicy sweetness.
- The shredded cheddar cheese adds a creamy richness, while the sour cream adds a tangy zing.
Serving suggestions:
- Serve the tacos as a fun and unique appetizer at a party or gathering.
- Enjoy the tacos as a quick and easy weeknight dinner.
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