jeudi 5 mars 2015

Rocky Point Clam Cakes

Dry stuff

2½ cups all purpose flour
2 teaspoons baking powder
1½ teaspoons salt

Wet stuff

1 egg
½ clam liquor
¼ cup milk
6 ounces chopped clams or quahogs (with juice)

Other stuff

2 cups peanut oil


Sift together the dry ingredients and set aside.

In a medium bowl mix egg, clam liquor, and milk. Stirr in clams. Add dry ingredients, a little at a time, stirring well until the mixture forms a sticky ball.

Drop by tablespoonfuls into hot peanut oil. Test the oil first by dropping a small amount in the oil about the size of a dime. If it sizzles rapidly, then it’s hot enough to fry the clam cakes. Fry until brown. Drain on paper towels, and Enjoy!

Aucun commentaire:

Enregistrer un commentaire