Clam cakes
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Ingredients
- 1 pound fresh clams (shucked and chopped)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon Old Bay seasoning (optional, for added flavor)
- 1/2 cup milk
- 1 large egg
- Vegetable oil (for frying)
Instructions
- In a mixing bowl, combine the flour, baking powder, salt, black pepper, and Old Bay seasoning (if using). Mix well.
- In a separate bowl, whisk together the milk and egg until well combined.
- Gradually pour the milk and egg mixture into the dry ingredients while stirring. Mix until you have a smooth batter.
- Gently fold in the chopped clams into the batter until evenly distributed.
- Heat vegetable oil in a deep fryer or large pot to approximately 375°F (190°C).
- Drop spoonfuls of the clam cake batter into the hot oil, ensuring they are not too crowded. Cook in batches if necessary.
- Fry the clam cakes until they turn golden brown, about 3-4 minutes per side.
- Using a slotted spoon or tongs, carefully remove the clam cakes from the oil and transfer them to a paper towel-lined plate to drain any excess oil.
- Repeat steps 6 to 8 until all the batter is used.
- Serve the clam cakes hot and enjoy them with tartar sauce, lemon wedges, or your favorite condiments.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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