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
- 1/2 cup chopped clams
- 1/4 cup chopped onion
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Slotted spoon or spider strainer
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, and cayenne pepper.
2. In a separate bowl, whisk together the milk and beaten egg.
3. Pour the milk mixture into the flour mixture and stir until just combined.
4. Fold in the chopped clams and onion.
5. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 375°F.
6. Using a small cookie scoop or spoon, drop spoonfuls of the clam cake batter into the hot oil.
7. Fry the clam cakes for 2-3 minutes or until golden brown and crispy.
8. Use a slotted spoon or spider strainer to remove the clam cakes from the oil and drain on a paper towel-lined plate.
9. Serve hot with tartar sauce or cocktail sauce for dipping.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 minutes per batch
5. Temperature:
Oil temperature: 375°F
Serving size:
Makes approximately 12-15 clam cakes
Nutritional information:
Calories: 110
Fat: 4g
Carbohydrates: 14g
Protein: 5g
Substitutions for ingredients:
- Instead of chopped clams, you can use canned clams or other seafood such as shrimp or crab.
- If you don't have cayenne pepper, you can use paprika or chili powder.
Variations:
- Add chopped celery or bell peppers for extra crunch and flavor.
- Use cornmeal instead of flour for a more traditional New England-style clam cake.
- Make mini clam cakes for appetizers or party snacks.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure crispy, golden brown clam cakes.
- Don't overcrowd the fryer or pot with too many clam cakes at once, as this will lower the oil temperature and result in soggy cakes.
- Drain the clam cakes on a paper towel-lined plate to remove excess oil.
Storage instructions:
Store leftover clam cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat clam cakes, place them on a baking sheet and bake in a preheated 350°F oven for 5-10 minutes or until heated through and crispy.
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 chopped parsley or scallions for a pop of color and flavor.
Pairings:
Serve the clam cakes with a side of coleslaw or a green salad for a balanced meal.
Suggested side dishes:
- Coleslaw
- Green salad
- French fries
- Sweet potato fries
- Roasted vegetables
Troubleshooting advice:
- If the clam cakes are too dense, try adding a little more milk to the batter.
- If the clam cakes are too thin, add a little more flour to the batter.
Food safety advice:
- Make sure to handle seafood properly and cook it to the appropriate temperature to avoid foodborne illness.
- Use a thermometer to check the oil temperature and avoid burns or fires.
Food history:
Clam cakes are a popular New England dish, typically made with chopped clams, flour, and milk or buttermilk. They are often served with tartar sauce or cocktail sauce for dipping.
Flavor profiles:
Clam cakes are savory and slightly salty, with a crispy exterior and tender, flavorful interior.
Serving suggestions:
Serve the clam cakes as an appetizer, snack, or main course with a side of coleslaw or green salad.
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