Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 eggs, beaten
- 1/2 cup milk
- 1/4 cup melted butter
- 1/2 cup chopped clams
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped scallions
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Oven
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, baking powder, salt, black pepper, cayenne pepper, garlic powder, and onion powder.
3. In another bowl, mix together the beaten eggs, milk, and melted butter.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the chopped clams, parsley, and scallions.
6. Using a cookie scoop or spoon, drop the batter onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 15-20 minutes, or until the clam cakes are golden brown and crispy.
8. Serve hot with tartar sauce or cocktail sauce.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
5. Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe makes about 12-14 clam cakes.
Nutritional information:
Each clam cake contains approximately 120 calories, 5g fat, 15g carbohydrates, 3g protein, and 1g fiber.
Substitutions for ingredients:
- Instead of chopped clams, you can use canned clams or canned crab meat.
- You can substitute the parsley and scallions with other fresh herbs like dill or chives.
Variations:
- Add some grated Parmesan cheese to the batter for extra flavor.
- Make mini clam cakes by using a smaller cookie scoop or spoon.
- Add some diced bacon or ham to the batter for a meatier version.
Tips and tricks:
- Make sure to drain the chopped clams well before adding them to the batter.
- Do not overmix the batter, as this can result in tough clam cakes.
- For extra crispy clam cakes, brush the tops with melted butter before baking.
Storage instructions:
Leftover 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 (180°C) oven for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the clam cakes on a platter with a bowl of tartar sauce or cocktail sauce for dipping.
Garnishes:
Garnish the clam cakes with a sprinkle of chopped fresh parsley or scallions.
Pairings:
Crispy baked clam cakes pair well with a side salad or coleslaw.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Creamy coleslaw
- Roasted vegetables
Troubleshooting advice:
- If the batter is too thick, add a splash of milk to thin it out.
- If the clam cakes are not crispy enough, bake them for a few extra minutes or broil them for a minute or two.
Food safety advice:
- Make sure to handle the clams properly and cook them to an internal temperature of 145°F (63°C) to avoid foodborne illness.
- Store leftover clam cakes in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Clam cakes are a popular snack or appetizer in New England, particularly in Rhode Island and Massachusetts.
Flavor profiles:
Crispy baked clam cakes are savory, slightly spicy, and packed with flavor from the clams, herbs, and spices.
Serving suggestions:
Serve the clam cakes as a snack, appetizer, or light meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A