Clam Cake Recipe by Nana Bessie
Clam Cake Ingredients
1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoons salt
1 cup minced clams, strained. Reserve clam juice
3 tablespoons of the reserved clam juice (if you don’t get enough reserved clam juice add a little water)
Lard (or Crisco)
How to Make Clam Cakes
In a mixing bowl, combine the dry ingredients. Add the egg, clams, and reserved clam juice and mix until well blended, about 2 or 3 minutes. A mixer with a dough hook works best. If you don’t have one use a mixing spoon. The mixture should be sticky, yet you should be able to roll it into a ball with your fingers. If the mixture is too sticky, add a bit more flour until the mixture is the right consistency to form a nice ball.
In a frying pan with tall sides, or a fryolator, add enough lard to melt to at least 1 to 1½ inches. When melted deep enough for frying, heat to 325˚F. Using a teaspoon, make small, round balls and gently put them into the oil and cook until golden brown and cooked throughout. Serves 2.
Recipe Notes: If you have a fryolator, use that instead of a frying pan. Fry 3 to 5 minutes depending on size. Do not heat oil any hotter than 325˚F.
After enjoying these scrumptious clam cakes check out our new cookbook with over 100 recipes from Woodman’s of Essex!
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