Best 10 Clam Cakes Recipes

RHODE ISLAND CLAM CAKES

Steps:

• Mix all ingredients together;.
• Drop by ice cream scoop full in hot oil (325 degrees) and fry until golden brown.
• Drain on paper towels.
• Salt as desired and serve hot.

RHODE ISLAND CLAM CAKES

Steps:

• 1. Mix all ingredients together;.
• 2. Drop by ice cream scoop full in hot oil (325 degrees) and fry until golden brown.
• 3. Drain on paper towels.
• 4. Salt as desired and serve hot.

ROCKY POINT AMUSEMENT PARK'S CLAM CAKES RECIPE - (3.1/5)

Steps:

• Mix corn meal, flour and baking powder. Beat eggs separately and add milk to it. Combine milk, eggs and quahogs to dry ingredients and stir, adding enough quahog juice to make a smooth, thick batter. Fry the batter by a gravy-sized spoonful in deep fat at 360 degrees until well browned. Drain on a brown paper bag or paper towel. Serve hot with the hot Rocky Point Clam Chowder (see recipe). This recipe yields 10 to 12 servings.

MAINE CLAM CAKES

Steps:

• 1. Mix the clams and the cracker crumbs together. If you don't have fresh chopped clams available in your area, you can used canned clams to equal one pint.
• 2. Add eggs, one at a time and mix well.
• 3. Let stand for a few minutes so the crumbs absorb the liquid. The mixute should hold together and be moist.
• 4. Fry in butter in a frypan, by dropping in large spoonfuls. Press down with the back of a spoon to make the cakes about 3/4 of an inch thick.
• 5. Turn the cake over when brown on the bottom and brown the other side. Put them on paper towels and service with ketchup and tarter sauce.

CLAM CAKES

Steps:

• Mix together the clams, their liquid or 1/4 cup water, the egg, cilantro, scallion, chile, baking soda, salt, and pepper. Add just enough flour to bind the mixture and form a stiff batter; start with 2 tablespoons and use more if you need it.
• Preheat a large skillet, preferably nonstick, over medium-high heat for 2 or 3 minutes, coat the bottom with oil, and heat for another minute. Drop the batter by spoonfuls into the skillet and smooth out the batter to make flat cakes. Do not overcrowd. Cook until browned, about 5 minutes, flip, and cook for another 5 minutes. Repeat with the remaining batter.
• Drain on paper towels and serve with Soy Dipping Sauce.

ONLY IN ESSEX STEAMER CLAM CAKES WITH TRADITIONAL NEW ENGLAND TARTAR SAUCE

Steps:

• For the Clams: Over medium heat in a large pan, pour 3 tablespoons olive oil. Chop onion into large chunks and saute in oil until lightly cooked, about 5 minutes. Add the beer and the clams. Cover and cook until all of the clams are opened, about 10 to 15 minutes depending on how many you have in the pan.
• Remove pan from heat, uncover and allow to cool to the touch before shucking.
• Push the clams to the side so that there is broth visible to rinse the clams in after shucking. Remove clams from shell 1 at a time and pull off membrane that covers the neck and discard. Rinse shucked clams in broth and set aside. When all clams are shucked, drain the broth out of them by giving them a slight squeeze over the pan of broth. Chop roughly and set aside.
• For the tartar sauce: Mix all ingredients in a small bowl to serve with clam cakes. Refrigerate until serving.
• For the clam cakes: In a deep-fryer or on the stove top in a deep skillet, preheat oil to 375 degrees F.
• In a large bowl, combine flour, baking powder and salt. Fold in eggs, evaporated milk and clam broth until thoroughly mixed. Stir in clams and mix well.
• Dip a spoon into the heated oil, then take a 2 tablespoon sized scoop of the fritter mixture and carefully drop into oil. Turn the cake over when the first side is browned. Fritters should be cooked through and browned in 4 to 5 minutes. Remove with a skimmer and drain on brown paper bag. Reseason with additional salt, if desired. Serve with the tartar sauce and enjoy! If desired, serve on small plates with wedges of lemon.

HUSH-PUPPY STYLE CLAM CAKES

Steps:

• Put sourdough and all spices, jalapeno, garlic cloves and shallot into food processor with chopping blade and run until break is broken down into crumbs.
• Remove to mixing bowl and add cornbread mix and mix inches Add clam juice, eggs and 1/2 cup milk. Mix until forms batter. Fold in clams.
• Mix in panko crumbs to thicken the batter to a dough like consistency. If needed, add additional milk from remaining 1/2 cup.
• Heat oil in a deep sided skillet to 375.
• spoon out tablespoon sized ball of dough (approx 1" diameter), pat flat and place in pan. Cook approximately 2-3 minutes each side or until golden brown.

CLAM CAKES WITH TARRAGON, GREEN PEPPERS, AND TARTAR SAUCE

Steps:

• To make the clam cakes: If using clams in their shells, combine the clams and water in a large skillet. Bring to a boil, reduce heat to a simmer, then cover. Steam for 3 to 4 minutes, or until the shells open. Discard any clams that do not open. Remove from heat and let the clams cool in their shells. Take the meat out of the shells. Strain the clam juice, reserving 3/4 cup. Coarsely chop the clam meat. This will produce approximately 1 1/4 cups of chopped meat. If using jarred clams, drain well, reserving 3/4 cup of the juice.
• In a medium bowl, combine the chopped clams, bell pepper, parsley, and tarragon; set aside.
• In a large bowl, combine the all-purpose flour, semolina flour, baking powder, cayenne pepper, and salt. In a medium bowl, whisk together the milk, reserved or bottle clam juice, egg yolks, melted butter, and lemon juice. Stir the liquid ingredients and clam mixture into the dry ingredients to form a batter; set aside.
• In a large bowl, beat the egg whites until stiff, glossy peaks form. Fold them into the batter. Let the batter stand for 15 minutes.
• In a large nonstick skillet, heat 2 teaspoons of the oil over medium heat. Spoon in about 3 tablespoons of the batter for each clam cake (about 4 per batch). Cook, turning once, until lightly browned on each side, about 3 minutes total. Place the cakes on a plate in a low oven to keep warm. Repeat the process, adding more oil as needed, until all the batter is used. Serve hot with tartar sauce.
• To make the tartar sauce: In a medium bowl, combine all of the tartar sauce ingredients and stir to blend. Cover and refrigerate until ready to use. This sauce can be made up to 2 days ahead.

CLAM HASH CAKES

Steps:

• In a big skillet over medium heat, fry the bacon until it is crisp and fat is rendered, about 5-7 minutes; use a slotted spoon and remove bacon from skillet; drain bacon on paper towels, then crumble and set aside.
• Pour off all but 2 tablespoons bacon drippings from skillet.
• In a large bowl, use your hands to gently but thoroughly combine the potatoes, clams, bread crumbs, scallions, cream, parsley, thyme, oregano, hot pepper sauce, pepper, eggs, and baron.
• Divide mixture into 6 parts, forming each into a patty about 3 inches diameter.
• In the skillet used to cook the bacon, heat the bacon drippings and vegetable oil.
• Cook the hash cakes 5-7 minutes until the bottom is browned and crisp.
• Turn patties carefully using a spatula and cook 5-7 minutes until the other side is browned and crisp.
• Serve hash cakes with seafood sauce.

CRISPY HOMEMADE CLAM CAKES RECIPE - (4.2/5)

Steps:

• Set a large Dutch oven over medium-high heat and add vegetable oil to a depth of 3 inches. Bring oil to 375° (or as close as you can). Meanwhile, in a small bowl, combine the clams with their juices, milk, egg and butter. In a large bowl, whisk together the flour, baking soda, salt, baking powder, and pepper. Add the clam mixture to the dry ingredients along with the lemon juice and stir just until combined (do not overmix). Drop batter into the oil by the heaping tablespoon (we use a medium cookie dough scoop). Work in batches so as not to crowd the pan, adjusting heat as necessary to maintain the temperature. Fry until clam cakes are nicely browned and cooked through, 4 to 6 minutes total. Transfer to a baking sheet lined with paper towels to cool. Repeat with remaining batter. Serve warm, with lemon wedges on the side.