ONLY IN ESSEX STEAMER CLAM CAKES WITH TRADITIONAL NEW ENGLAND TARTAR SAUCE
Provided by Food Network
Categories appetizer
Time 50m
Yield 18 small clam cakes
Number Of Ingredients 16
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.
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jerry pondon
[email protected]I love that this recipe uses simple ingredients. I always have these on hand, so I can make these clam cakes whenever I want.
Mow Akter
[email protected]These clam cakes are the perfect comfort food. They're warm, filling, and so flavorful.
Ahmad Sadiq
[email protected]I've been looking for a good clam cake recipe for a while now. I'm so glad I found this one! These clam cakes are delicious.
Valerie Viljoen
[email protected]These clam cakes are a great way to change up your seafood routine. They're so delicious and easy to make.
Tiana Senior
[email protected]I'm not a big fan of tartar sauce, but I loved it with these clam cakes. It really helped to balance out the briny flavor of the clams.
Amira
[email protected]These clam cakes are so easy to make. I'm definitely going to be making them again soon.
My Cosplxymania666
[email protected]I love the addition of cornmeal to these clam cakes. It gives them a nice crunch.
ROM TV
[email protected]These clam cakes are a great way to use up leftover mashed potatoes. They're also a great way to get kids to eat seafood.
Janie Verhees
[email protected]I would have never thought to make clam cakes, but I'm so glad I tried this recipe. They were delicious!
haidy agustin
[email protected]These clam cakes are a great way to enjoy the taste of the sea. They're light and fluffy, and the tartar sauce is the perfect finishing touch.
FIRDOUS MAMU
[email protected]I've never had clam cakes before, but I'm definitely a fan now! These were so good.
Jacquelynn
[email protected]The tartar sauce is the perfect dipping sauce for these clam cakes. It's tangy and creamy, and it really complements the briny flavor of the clams.
Coach Teeh 24fitness
[email protected]I love that this recipe uses fresh clams. It really makes a difference in the taste of the clam cakes.
Wydrick Buford
[email protected]These clam cakes are a delicious way to use up leftover clams. I'll definitely be making them again.
Abdu Muhamd
[email protected]I was skeptical about making these clam cakes because I'm not a great cook, but they turned out amazing! Thanks for sharing the recipe.
Junior Motswetla
[email protected]These clam cakes are the perfect appetizer or snack. They're easy to make and always a hit with guests.
Rashid Quraishe
[email protected]I'm not a huge fan of seafood, but I loved these clam cakes! They were so light and fluffy.
Chet Rogers
[email protected]I've been making these clam cakes for years and they're always a crowd-pleaser. The secret is in the fresh clams.
Umar Gujjar
[email protected]These steamer clam cakes were a hit at my last dinner party! The tartar sauce is the perfect complement to the briny clams.