CLAM CAKES WITH TARRAGON, GREEN PEPPERS, AND TARTAR SAUCE
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 6 appetizer servings
Number Of Ingredients 24
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Tahmina Akther
[email protected]Overall, I thought these clam cakes were just okay. They weren't bad, but they weren't great either.
Loqman Khan
[email protected]These clam cakes were a bit too expensive for my taste. I think I could have found a better deal at a different restaurant.
Kevin Bourne
[email protected]I found these clam cakes to be a bit bland. I think they needed more seasoning.
sumon 2k2
[email protected]These clam cakes were a bit too oily for my taste. I think I would have liked them better if I had used less oil.
Gipin Shahi
[email protected]The tartar sauce was the perfect complement to these clam cakes. It was tangy and creamy, and it really brought out the flavor of the cakes.
Bernice Torres
[email protected]I loved the flavor of these clam cakes! The tarragon and green peppers really added a nice touch.
John Kikomeko
[email protected]These clam cakes were easy to make and they turned out great! I will definitely be making them again.
Sajawal Ali Solangi
[email protected]I was a bit skeptical about making these clam cakes, but I'm so glad I did! They were delicious and everyone at my party loved them.
Amany Ellithy
[email protected]I made these clam cakes for my family and they loved them! They said they were the best clam cakes they'd ever had.
Promise J white
[email protected]These are the best clam cakes I've ever had! The flavor is amazing and the texture is perfect.
Allied MedWeb
[email protected]I've made these clam cakes several times now and they're always a crowd-pleaser. They're easy to make and they always turn out perfectly.
Shumi Mohammed
[email protected]These clam cakes were a hit at my dinner party! They were crispy on the outside and tender on the inside, with a delicious flavor from the clams, tarragon, and green peppers. I also loved the tartar sauce, which was the perfect complement to the cake