Only In Essex Steamer Clam Cakes With Traditional New England Tartar Sauce Recipes

NEW ENGLAND CLAM CAKES

Steps:

• Heat the oil to 350°F.
• Mix all the liquid ingredients together. Mix all the dry ingredients together. When your oil is hot, add the liquid ingredients into the dry ingredients and mix until just combined.
• Drop a tablespoon of batter into the hot oil at a time. Do not crowd the pot. Fry until golden brown on both sides, about 5 minutes.
• Drain on paper towels and sprinkle with sea salt while still hot.

NEW ENGLAND STEAMERS

Steps:

• Bring 2 1/2 cups water, 1/4 onion, 1 bay leaf, 1 quartered celery stalk and a few peppercorns to a boil in a large pot. Add 3 pounds scrubbed steamer clams; cover and cook until they open, about 10 minutes (discard any that do not open). Drain, then strain the liquid. To eat, remove the clams from their shells and rinse in the liquid. Dip in melted butter and serve with lemon wedges.

CLAM CAKES WITH TARRAGON, GREEN PEPPERS, AND TARTAR SAUCE

Steps:

• To make the clam cakes: If using clams in their shells, combine the clams and water in a large skillet. Bring to a boil, reduce heat to a simmer, then cover. Steam for 3 to 4 minutes, or until the shells open. Discard any clams that do not open. Remove from heat and let the clams cool in their shells. Take the meat out of the shells. Strain the clam juice, reserving 3/4 cup. Coarsely chop the clam meat. This will produce approximately 1 1/4 cups of chopped meat. If using jarred clams, drain well, reserving 3/4 cup of the juice.
• In a medium bowl, combine the chopped clams, bell pepper, parsley, and tarragon; set aside.
• In a large bowl, combine the all-purpose flour, semolina flour, baking powder, cayenne pepper, and salt. In a medium bowl, whisk together the milk, reserved or bottle clam juice, egg yolks, melted butter, and lemon juice. Stir the liquid ingredients and clam mixture into the dry ingredients to form a batter; set aside.
• In a large bowl, beat the egg whites until stiff, glossy peaks form. Fold them into the batter. Let the batter stand for 15 minutes.
• In a large nonstick skillet, heat 2 teaspoons of the oil over medium heat. Spoon in about 3 tablespoons of the batter for each clam cake (about 4 per batch). Cook, turning once, until lightly browned on each side, about 3 minutes total. Place the cakes on a plate in a low oven to keep warm. Repeat the process, adding more oil as needed, until all the batter is used. Serve hot with tartar sauce.
• To make the tartar sauce: In a medium bowl, combine all of the tartar sauce ingredients and stir to blend. Cover and refrigerate until ready to use. This sauce can be made up to 2 days ahead.