Clam cakes make any seafood meal sing. Serve them alongside fisherman's stews such as cioppino or bouillabaisse, or along with grilled salmon or swordfish or halibut. For a less ambitious meal, you hardly need a main course. Simply serve clam cakes and chowder or lobster stew, with strawberry shortcake or wild blueberry pie for dessert. There you have a genuine summertime Downeast feast!
Preparation Time: 15
Cook Time: 15
2 cups raw clams, shucked (small clams, not chowder clams)
2 cups flour
1 teaspoon baking powder
2 eggs, beaten
1/2 cup milk
1/4 cup clam juice, strained
1 cup diced sweet onion
butter for pan frying or oil for deep-frying
- If you have the clams with their liquor, drain them; reserve and strain the liquor to use later in the recipe. Mince the clams well.
Sift together the flour and baking powder. Beat together the eggs, milk, and clam juice, and stir into the flour mixture. Add minced clams and onion, and add more milk, if necessary, to create a batter slightly thicker than what you would want for pancakes.
If using butter, melt 2-3 tablespoons of butter in a large skillet over medium heat. Drop heaping tablespoons of batter into butter, using the measure to flatten the batter out. You should have enough batter to make 12-16 clam cakes. Fry them 3-4 minutes or until crisp and brown. Flip and cook the other side. Continue until all the batter is used, adding butter to the pan as necessary to keep it slick.
If deep-frying clam cakes, heat oil to 360 degrees and drop heaping tablespoons full into oil. Do not crowd. Cook until golden brown, about 5 minutes each. Drain on paper towels.
Serve still warm.