Best 5 Crispy Homemade Clam Cakes Recipes
Indulge in the delectable delights of crispy homemade clam cakes, a New England specialty that tantalizes taste buds with its golden-brown exterior and tender, flavorful interior. These savory treats are crafted from a harmonious blend of fresh clams, diced potatoes, onion, and seasonings, enveloped in a crispy coating that shatters upon each bite. Whether you prefer them as a delectable appetizer, a hearty snack, or the main course of a delightful meal, these clam cakes promise an unforgettable culinary experience.
**Crispy Homemade Clam Cakes:** Discover the art of creating these classic clam cakes from scratch, using a simple batter that yields perfectly crispy results.
**Clam Cakes with Corn:** Elevate your clam cakes with the vibrant addition of corn kernels, adding a touch of sweetness and texture that perfectly complements the briny clams.
**Clam Cakes with Bacon:** Indulge in the ultimate savory treat by incorporating crispy bacon into your clam cakes, resulting in a symphony of flavors that will leave you craving more.
**Clam Cakes with Peppers:** Ignite your taste buds with the spicy kick of diced peppers, adding a delightful contrast to the creamy clam filling.
**Gluten-Free Clam Cakes:** Delight in the same crispy, flavorful clam cakes without compromising on dietary restrictions. This recipe utilizes gluten-free flour, ensuring that everyone can savor these New England gems.
RHODE ISLAND CLAM CAKES
This recipe is best made with freshly ground clams, although it would still be good with finely chopped clams. Canned would be OK, and better to make it with canned than not at all, but please, please, please make this at least once with fresh clams. You will not be sorry. Use cake flour if you can get it; it will make a lighter, fluffier cake. All-purpose is fine if you can't find cake flour. Use a "regular" beer, not a fancy one. Think Budweiser. Be sure to keep your oil as close to 350°F as you can. The cakes will come out greasy if your oil gets too cool. Fry in batches to prevent this.
Provided by Hank Shaw
Time 30m
Number Of Ingredients 11
Steps:
- Make the remoulade first and set aside. Heat the oil to 350°F.
- Mix all the liquid ingredients together except the beer. Mix all the dry ingredients together. When your oil is hot, add the beer to the liquid ingredients and mix gently. Stir in the dry ingredients just until combined.
- Drop a tablespoon of batter into the hot oil at a time. Do not crowd the pot. Let them sizzle for 30 seconds or so, then dislodge any that are stuck to the bottom with a chopstick or wooden skewer. Fry until golden brown on both sides, about 5 minutes.
- Drain on paper towels and serve while hot with the remoulade, Tabasco or tartar sauce. And beer. Lots of beer.
Nutrition Facts : Calories 253 kcal, Carbohydrate 44 g, Protein 10 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 65 mg, Sodium 425 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CRISPY HOMEMADE CLAM CAKES RECIPE - (4.2/5)
Provided by á-4084
Number Of Ingredients 11
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.
MAINE CLAM CAKES
Still one of the most popular seafood items in the state and kids love them too! This picture depicts more of the clam fritter shape, but you can make them either way.
Provided by Mary Beam
Categories Seafood
Time 45m
Number Of Ingredients 3
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.
EASY CLAM CAKES
Digging through my recipe file I came across this one. The card is well-used, so we must have liked them, but there are no notes on the card. I probably made these when we were first married and times were tough. But I'm going to try them again soon!
Provided by Chef PotPie
Categories < 15 Mins
Time 15m
Yield 4 cakes, 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix clams, eggs, crushed crackers, parsley, and grated onion.
- In pan in hot butter, spoon clam mixture into 4 mounds, gently flattening each with back of spoon.
- Cook cakes until browned on both sides, about 3-5 minutes per side.
- Serve with tartar sauce and lemon wedges, if desired.
Nutrition Facts : Calories 581.3, Fat 32.7, SaturatedFat 17.2, Cholesterol 301.8, Sodium 1762.3, Carbohydrate 33.3, Fiber 1.2, Sugar 1.1, Protein 36.7
CLAM FRITTERS
We had clam fritters every time we went to Rhode Island. I looked for a recipe and finally found this one. Now we have them whenever we want.
Provided by Taste of Home
Time 20m
Yield 14-16 fritters.
Number Of Ingredients 10
Steps:
- In a bowl, combine the flour, baking powder, salt and pepper; set aside. Drain clams, reserving 2 tablespoons juice; set clams aside. In a small bowl, beat the egg, milk and reserved clam juice; stir into dry ingredients just until moistened. Add the clams and onion. , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls into oil. Fry for 2-3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve fritters with tartar sauce and/or lemon wedges if desired.
Nutrition Facts :
Tips:
- Use fresh clams for the best flavor. If using canned clams, drain and rinse them well before using. - Make sure the clam mixture is well-seasoned. Taste it before cooking and adjust the seasonings as needed. - Be careful not to overcook the clam cakes. They should be cooked through, but still slightly tender in the center. - Serve the clam cakes hot with your favorite dipping sauce.Conclusion:
Crispy homemade clam cakes are a delicious and easy-to-make seafood appetizer or snack. They are perfect for parties or potlucks, and can be enjoyed by people of all ages. With just a few simple ingredients and a little bit of time, you can make delicious clam cakes that will be a hit with your family and friends. So next time you're looking for a tasty and easy-to-make seafood dish, give crispy homemade clam cakes a try. You won't be disappointed!
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