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.
Yield
24 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
all-purpose flour
|
|
| 8 | teaspoons |
baking powder
|
|
| 3 | teaspoons |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| 4 | large |
eggs
|
|
| 2 | cups |
milk
|
|
| 1 | pint |
clams
canned with liquid |
*
|
| 2 | cups |
lard
or more, for deep frying |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
all-purpose flour
|
|
| 4E+1 | ml |
baking powder
|
|
| 15 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 4 | large |
eggs
|
|
| 473 | ml |
milk
|
|
| 473 | ml |
clams
canned with liquid |
*
|
| 473 | ml |
lard
or more, for deep frying |
|
Directions
Mix all of above (except lard).
Deep fry at 375℉ (190℃) by dropping from oiled spoon.
Salt and pepper after cooking.
