Clam Cakes

Last week’s New England Heritage post on Rocky Point Park reminded us of those delicious clam cakes they used to serve in the Shore Dinner Hall. Just don’t eat a dozen then ride the flume. So we dug up this fantastic beer battered clam cake recipe using Gansett lager. Mmmm tasty! Definitely check this one out soon. Might make a nice a snack for your Super Bowl party.

Beer Batter Clam Cakes

2 lb. steamed and shelled clams chopped
2 c. flour
1 tbsp. baking powder
Salt and other spices to taste
2 tbsp. vegetable oil
2 eggs beaten
1/3c. broth from the steamed clams
1/3c. Narragansett lager
Canola Oil for deep frying

Steam the clams in salted water first. Shell and chop the calms into large pieces. Combine the flour, baking powder, salt and pepper in a bowl. Mix in the clam broth, beer, egg and clams. Batter should not be runny so add a small amount of additional flour if necessary. Heat oil to 375 degrees. Drop the batter by teaspoonfuls into the hot oil. Deep fry until brown, turning once. Drain on paper towels and serve hot. Serve with tartar sauce if you desire

TARTAR SAUCE:
2 tablespoons Mayonnaise
1 tablespoon Sweet relish
Mix.

1 Comment

on Clam Cakes.
  1. Kevin O'Brien
    |

    don’t steam the clams first, they will become to rubbery

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