CLAM CAKES
Make and share this Clam Cakes recipe from Food.com.
Provided by Diana Adcock
Categories Canadian
Time 35m
Yield 30-36 small clam cakes
Number Of Ingredients 11
Steps:
- In a large bowl combine the flour, baking powder, sugar and salt.
- Mix well.
- Add the remaining ingredients and stir well.
- In a deep pot heat 3 inch of oil to 375 degrees.
- Drop batter in by the teaspoonfull.
- Cook for 3-4 minutes on each side or until golden brown.
- Drain and serve hot.
- Sprinkle with pepper and Old Bay Seasoning.
Nutrition Facts : Calories 54.9, Fat 0.7, SaturatedFat 0.2, Cholesterol 13.2, Sodium 111.3, Carbohydrate 7.7, Fiber 0.2, Sugar 0.1, Protein 4.2
ONLY IN ESSEX STEAMER CLAM CAKES WITH TRADITIONAL NEW ENGLAND TARTAR SAUCE
Provided by Food Network
Categories appetizer
Time 50m
Yield 18 small clam cakes
Number Of Ingredients 16
Steps:
- For the Clams: Over medium heat in a large pan, pour 3 tablespoons olive oil. Chop onion into large chunks and saute in oil until lightly cooked, about 5 minutes. Add the beer and the clams. Cover and cook until all of the clams are opened, about 10 to 15 minutes depending on how many you have in the pan.
- Remove pan from heat, uncover and allow to cool to the touch before shucking.
- Push the clams to the side so that there is broth visible to rinse the clams in after shucking. Remove clams from shell 1 at a time and pull off membrane that covers the neck and discard. Rinse shucked clams in broth and set aside. When all clams are shucked, drain the broth out of them by giving them a slight squeeze over the pan of broth. Chop roughly and set aside.
- For the tartar sauce: Mix all ingredients in a small bowl to serve with clam cakes. Refrigerate until serving.
- For the clam cakes: In a deep-fryer or on the stove top in a deep skillet, preheat oil to 375 degrees F.
- In a large bowl, combine flour, baking powder and salt. Fold in eggs, evaporated milk and clam broth until thoroughly mixed. Stir in clams and mix well.
- Dip a spoon into the heated oil, then take a 2 tablespoon sized scoop of the fritter mixture and carefully drop into oil. Turn the cake over when the first side is browned. Fritters should be cooked through and browned in 4 to 5 minutes. Remove with a skimmer and drain on brown paper bag. Reseason with additional salt, if desired. Serve with the tartar sauce and enjoy! If desired, serve on small plates with wedges of lemon.
ZUCCHINI CAKES
These zucchini cakes make an elegant appetizer. Be careful with the nutmeg, it can quickly take over the taste, less is more.
Provided by Parvulus
Categories < 30 Mins
Time 18m
Yield 8 patties, 8 serving(s)
Number Of Ingredients 9
Steps:
- Grate the zucchini, place into paper towels and squeeze to release the excess water.
- Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties.
- Heat olive oil in a pan over medium heat. Once heated, add patties and cook until golden brown, about 3-4 minutes per side.
- Serve.
Nutrition Facts : Calories 119.4, Fat 5.8, SaturatedFat 1.8, Cholesterol 28.8, Sodium 206.7, Carbohydrate 11.4, Fiber 1.1, Sugar 1.9, Protein 5.5
ZUCCHINI CAKE
Make and share this Zucchini Cake recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Mix dry ingredients.
- Combine oil and eggs with vanilla; add to dry ingredients, mix well.
- Add zucchini, stir until combined well.
- Fold in walnuts.
- Place in greased 13x9 baking pan.
- Bake at 350* for 40 minutes, or until pick comes out clean.
Nutrition Facts : Calories 305.9, Fat 17.4, SaturatedFat 2.4, Cholesterol 46.5, Sodium 211.8, Carbohydrate 35.3, Fiber 0.9, Sugar 25.6, Protein 3.5
CLAMCAKES
Steps:
- Mix the flour, baking powder, salt, and white pepper in large bowl. Add the remaining ingredients and mix until well blended.
- In a pot fitted with a oil thermometer, heat the canola oil to 350 degrees. Using a 1/2 cup measure, scoop some clamcake mixture and carefully drop clamcakes into the hot oil. Deep fry in canola oil until golden brown.
ZUCCHINI CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h35m
Yield 8 servings
Number Of Ingredients 21
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan.
- In a large bowl, whisk together the flour, granulated sugar, pecans, coconut, baking soda, cinnamon, salt, nutmeg and ginger. In another bowl, whisk together the oil, milk, vanilla and eggs and stir in the grated zucchini. Fold this into the dry ingredients. The batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little more milk.
- Spread the batter into the prepared pan. Bake until a wooden pick inserted in the center comes out with moist crumbs and the cake is pulling away from the sides of the pan, about 20 minutes. Cool completely on a wire rack.
- For the frosting: Beat the cream cheese and butter in a large bowl with a mixer at medium speed until smooth. Beat in the powdered sugar and vanilla just until smooth. Add the milk if necessary.
- Spread the frosting over the top of the cooled cake. Garnish with chopped pecans.
CHOCOLATE-ZUCCHINI CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch-square cake pan. Dust the pan with flour, tapping out the excess.
- Toss 1/2 cup chocolate chips with 1 tablespoon flour in a small bowl. Whisk the remaining flour, the cocoa powder, salt, baking soda and nutmeg in a medium bowl; set aside.
- Beat the sugar, 1/2 cup olive oil, the eggs and vanilla in a large bowl with a mixer on medium speed until smooth and pale, about 3 minutes. Add the flour-cocoa mixture; beat on low speed until combined, about 2 minutes (the batter will be thick). Add the zucchini and beat until combined, about 2 more minutes. Fold in the flour-coated chocolate chips with a wooden spoon.
- Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely.
- Make the glaze: Combine the remaining 1/3 cup chocolate chips, 1 teaspoon olive oil and the honey in a microwave-safe bowl. Microwave on medium-high power in 30-second intervals, stirring, until the chocolate is melted. Spread over the cake, then cut into pieces.
RHODE ISLAND CLAM CAKES
Clam cakes are a summer tradition in Rhode Island. A ride to the shore will always necessitate a stop at George's or Aunt Carries for a dozen clam cakes and a pint of chowder!
Provided by quotFoodThe Way To
Categories Healthy
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together;.
- Drop by ice cream scoop full in hot oil (325 degrees) and fry until golden brown.
- Drain on paper towels.
- Salt as desired and serve hot.
EASY CLAM CAKES
Digging through my recipe file I came across this one. The card is well-used, so we must have liked them, but there are no notes on the card. I probably made these when we were first married and times were tough. But I'm going to try them again soon!
Provided by Chef PotPie
Categories < 15 Mins
Time 15m
Yield 4 cakes, 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix clams, eggs, crushed crackers, parsley, and grated onion.
- In pan in hot butter, spoon clam mixture into 4 mounds, gently flattening each with back of spoon.
- Cook cakes until browned on both sides, about 3-5 minutes per side.
- Serve with tartar sauce and lemon wedges, if desired.
Nutrition Facts : Calories 581.3, Fat 32.7, SaturatedFat 17.2, Cholesterol 301.8, Sodium 1762.3, Carbohydrate 33.3, Fiber 1.2, Sugar 1.1, Protein 36.7
PASTA WITH CLAMS, ZUCCHINI, AND ZUCCHINI BLOSSOMS
Steps:
- Soak clams in cold salted water for about 1 hour. Drain.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- While spaghetti is cooking, heat olive oil in a skillet and cook garlic for about 1 minute. Remove from the skillet. Add white wine and clams and cover. Cook until clams open, about 2 minutes. Remove clams from pot. Remove from shells, making sure to catch the liquid. Stir in zucchini and zucchini blossoms; season with salt and red pepper flakes and pour in clam juice. Cook until zucchini are soft, 7 to 10 minutes. When zucchini are almost soft, add clams and heat for 1 minute. Add drained spaghetti and parsley. Season with pepper.
Nutrition Facts : Calories 764.2 calories, Carbohydrate 95.6 g, Cholesterol 118.8 mg, Fat 12.1 g, Fiber 4.5 g, Protein 60.8 g, SaturatedFat 1.6 g, Sodium 256.6 mg, Sugar 3.8 g
CLAM FRITTERS
We had clam fritters every time we went to Rhode Island. I looked for a recipe and finally found this one. Now we have them whenever we want.
Provided by Taste of Home
Time 20m
Yield 14-16 fritters.
Number Of Ingredients 10
Steps:
- In a bowl, combine the flour, baking powder, salt and pepper; set aside. Drain clams, reserving 2 tablespoons juice; set clams aside. In a small bowl, beat the egg, milk and reserved clam juice; stir into dry ingredients just until moistened. Add the clams and onion. , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls into oil. Fry for 2-3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve fritters with tartar sauce and/or lemon wedges if desired.
Nutrition Facts :
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