Best 4 Rhode Island Clam Cake Batter Recipes
**Rhode Island Clam Cakes: A Culinary Delight from the Ocean State**
In the heart of New England, where the Atlantic Ocean meets the shores of Rhode Island, lies a culinary treasure that has captured the hearts and taste buds of seafood enthusiasts for generations: the Rhode Island clam cake. These savory fritters, made with fresh local clams, a blend of spices, and a crispy golden crust, embody the essence of the Ocean State's rich maritime history and culinary heritage. Join us on a culinary journey as we delve into the secrets behind this iconic dish and present you with a collection of delectable recipes that will transport you to the seaside charm of Rhode Island. From classic clam cakes to modern twists and variations, our curated selection offers something for every palate, ensuring an unforgettable taste of this beloved New England delicacy.
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
RHODE ISLAND CLAM CAKES
Clam cakes are a summer tradition in Rhode Island. A ride to the shore will always necessitate a stop at George's or Aunt Carries for a dozen clam cakes and a pint of chowder!
Provided by quotFoodThe Way To
Categories Healthy
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
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.
BASIC SOUTHERN FRITTER BATTER
Clam cakes, the Rhode Island beach tradition, are fritters loaded with chopped fresh clams.
Provided by cheaters
Categories Seafood
Number Of Ingredients 5
Steps:
- Instructions Whisk the egg and milk (or omit the milk and add the clams and their juice here) together in a medium mixing bowl. Stir in the flour, cornmeal (and sugar and seasonings for corn or apple fritters, see below). The batter should be soft, but not soupy. Heat a Dutch oven, deep-sided skillet, or electric skillet with 2 to 3 inches of oil to 355 degrees. Using two spoons, one to coax the batter out of the other spoon, carefully place tablespoonfuls of the batter into the hot oil. The fritters should be about golf ball size. Don't drop the batter as this causes splattering. Let the spoon touch the oil. Fry in the hot oil (355 degrees) until golden brown and cooked through about 4 to 5 minutes. Roll the fritters around while frying so all sides are evenly browned. Drain on paper towels. Eat while hot. Makes about 20.
Nutrition Facts : Nutrition facts 200 calories 20 grams fat
ROCKY POINT AMUSEMENT PARK'S CLAM CAKES RECIPE - (3.1/5)
Provided by á-170456
Number Of Ingredients 7
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.
Tips:
- For a crispier batter, chill the dough for at least 30 minutes before frying.
- Use a heavy-bottomed pan or griddle to prevent the cakes from sticking.
- Heat the oil to 350 degrees Fahrenheit before adding the batter.
- Fry the cakes in batches to avoid overcrowding the pan.
- Flip the cakes once during cooking to ensure they are evenly browned.
- Drain the cakes on paper towels to remove any excess oil.
- Serve the cakes immediately with your favorite dipping sauce.
Conclusion:
Rhode Island clam cakes are a delicious and unique seafood treat that can be enjoyed by people of all ages. With their crispy exterior and tender, flavorful interior, these cakes are sure to be a hit at your next party or gathering. So next time you're looking for a new and exciting way to enjoy clams, give Rhode Island clam cakes a try!
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