Clam cakes
Clam cakes are delicious treats made from a batter consisting of clams, flour, eggs, and seasonings. They are typically deep-fried to a golden brown, resulting in a crispy outer layer and a soft, flavorful center. Clam cakes are popular in coastal regions and are often served as an appetizer or a snack. They pair perfectly with tartar sauce or a squeeze of lemon.
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
Calories: 166kcal (8%)Carbohydrates: 26g (9%)Protein: 8g (16%)Fat: 3g (5%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 55mg (18%)Sodium: 436mg (19%)Potassium: 107mg (3%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 172IU (3%)Vitamin C: 0.01mgCalcium: 117mg (12%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
