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, beaten
- 1 can (6.5 ounces) minced clams, drained
- Vegetable oil for frying
Tartar Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon sweet pickle relish
- 1 tablespoon minced onion
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Slotted spoon
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine flour, baking powder, salt, black pepper, garlic powder, onion powder, and paprika.
2. In a separate bowl, whisk together milk and egg.
3. Add the milk and egg mixture to the dry ingredients and stir until well combined.
4. Fold in the drained minced clams.
5. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 375°F.
6. Using a tablespoon, drop the batter into the hot oil and fry until golden brown, about 2-3 minutes.
7. Use a slotted spoon to remove the clam cakes from the oil and place them on a paper towel-lined plate to drain excess oil.
8. To make the tartar sauce, mix together mayonnaise, sweet pickle relish, minced onion, lemon juice, salt, and black pepper in a small bowl.
9. Serve the clam cakes hot with tartar sauce on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 2-3 minutes per batch
Temperature:
- Fry the clam cakes at 375°F.
Serving size:
- Makes 12-14 clam cakes.
Nutritional information:
- Calories: 120
- Fat: 8g
- Carbohydrates: 9g
- Protein: 3g
Substitutions for ingredients:
- You can use cornmeal instead of flour for a more traditional New England-style clam cake.
- You can use fresh clams instead of canned, but you will need to chop them finely before adding them to the batter.
Variations:
- Add chopped fresh herbs like parsley or chives to the batter for extra flavor.
- Add diced bacon or pancetta to the batter for a smoky flavor.
- Add grated Parmesan cheese to the batter for a cheesy twist.
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 avoid them sticking together.
- Drain excess oil from the clam cakes on a paper towel-lined plate before serving to keep them crispy.
Storage instructions:
- Store leftover clam cakes in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat clam cakes, place them on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the clam cakes on a platter with a bowl of tartar sauce in the center.
- Garnish with lemon wedges and chopped fresh herbs.
Garnishes:
- Lemon wedges
- Chopped fresh herbs like parsley or chives
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- French fries
- Coleslaw
- Corn on the cob
Troubleshooting advice:
- If the batter is too thick, add a little more milk to thin it out.
- If the clam cakes are too greasy, the oil may not be hot enough or the clam cakes may have been fried for too long.
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 correct temperature before frying.
Food history:
- Clam cakes are a traditional New England dish that originated in Rhode Island in the 19th century.
Flavor profiles:
- The clam cakes are savory and slightly salty with a crispy exterior and tender interior.
- The tartar sauce is tangy and slightly sweet with a creamy texture.
Serving suggestions:
- Serve the clam cakes as an appetizer or as a main dish with sides.
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