Rhode Island Clam Cakes
Golden, brown and crispy on the outside, and warm, soft and delicious on the inside. My husband and I both enjoyed these clam cakes, and they were so easy to make too. I used canola oil for frying instead of lard. Recommend this recipe definitely. 112
Mix all of above (except lard).
Deep fry at 375℉ (190℃) by dropping from oiled spoon.
Salt and pepper after cooking.