Clam Cakes
When you live in Rhode Island there is never a short supply of seafood recipes. This one has been handed down from friends back in the 70s. One batch is never enough so this is another recipe that I double.
When you live in Rhode Island there is never a short supply of seafood recipes. This one has been handed down from friends back in the 70s. One batch is never enough so this is another recipe that I double.
- Carbohydrate 8.21757229166667 g
- Cholesterol 70.0069270833333 mg
- Fat 41.3209342708333 g
- Fiber 0.343329171148439 g
- Protein 5.11559322916667 g
- Saturated Fat 14.1310033333333 g
- Serving Size 1 1 Serving (118g)
- Sodium 492.729166666667 mg
- Sugar 7.87424312051823 g
- Trans Fat 2.70078343750001 g
- Calories 418 calories
Step-by-step
- Heat vegetable oil in deep pot or fryer till very hot.
- Combine first 7 ingredients.
- Mix well.
- Drop batter by spoonful into hot oil till golden.
Dropping batter into oil requires precision because a temperature drop below 375 degrees Fahrenheit causes the dough to absorb excess fat instead of frying. Achieving an exterior that turns deep golden brown in approximately three minutes depends on maintaining steady heat across successive batches. Overcrowding the pot cools the oil rapidly, leading to soggy morsels that fail to crisp properly.
Frying requires substantial thermal mass, making a heavy cast-iron Dutch oven or an electric deep fryer essential for temperature stability. Standard skillets hold insufficient oil depth to submerge rounded spoonfuls of batter fully. Working in small groups of two or three prevents the oil temperature from crashing.
Reheating leftover fried seafood poses distinct challenges regarding moisture retention and crispness. Storing baked or fried items in the refrigerator works for up to forty-eight hours, though freezing remains inadvisable due to the cellular breakdown of canned protein during thawing. Revive refrigerated portions by placing them on a wire rack inside a 350-degree oven for seven minutes.
Batters containing minced seafood benefit from resting for ten minutes before cooking to allow the flour to hydrate fully. Draining the canned protein thoroughly prevents excess moisture from thinning the batter ratio. Adding melted butter directly to the beaten egg ensures even distribution throughout the dry ingredients.
