Rhode Island Clam Cakes Recipes

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RHODE ISLAND CLAM CAKES



Rhode Island Clam Cakes image

Crisp and light, bursting with plump clam morsels, these Rhode Island Clam Cakes are the ideal after-beach snack.

Provided by Jennifer Trainer Thompson

Categories     Appetizer     Snack

Time 40m

Number Of Ingredients 14

1 tablespoon fresh chives
1 tablespoon fresh chopped parsley
2 teaspoons Old Bay seasoning
1 teaspoon salt
1/4 teaspoon black pepper
2 cups cake flour
1 teaspoon baking powder
1 teaspoon minced garlic
Pinch of cayenne pepper
2 eggs
1/2 cup beer, (needn't be fancy)
1 1/2 cups minced clams
1/2 cup clam broth
Vegetable oil for frying

Steps:

  • Mix together the chives, parsley, Old Bay, salt, pepper, flour, baking powder, garlic, and cayenne.
  • In a large bowl, whisk together the eggs and beer, then add the clams and broth.
  • Mix in the dry ingredients and stir to combine.
  • In a heavy skillet, heat oil (2 to 3 inches deep) to 360 deg. F (185 deg. C).
  • When the oil is hot, drop a tablespoon of batter at a time and fry until golden brown, 3 to 5 minutes per side. Fry just a few at a time.
  • Remove with a slotted spoon and drain on paper towels.

Nutrition Facts : Calories 145 kcal, Carbohydrate 24 g, Protein 6 g, Fat 1 g, Cholesterol 42 mg, Sodium 350 mg, ServingSize 1 serving

RHODE ISLAND CLAM CAKES



Rhode Island Clam Cakes image

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

1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons baking powder
2 eggs, beaten
1/2 cup milk
1 (6 ounce) can minced clams, undrained
1/4 cup dried onion flakes
oil, to fry

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.

CLAM FRITTERS



Clam Fritters image

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

2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (6-1/2 ounces) minced clams
1 egg
3 tablespoons milk
1/3 cup diced onion
Oil for deep-fat frying
Tartar sauce and/or lemon wedges, optional

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 :

RHODE ISLAND RED CLAM CHOWDER



Rhode Island Red Clam Chowder image

How can a New Englander love Manhattan over New England clam chowder? Because I like to taste the clams, not just heavy cream with lumps. I came up with this recipe today using what I had on hand, but feel free to improvise. This tastes just like the chowder you get at the beach with clam cakes! When reheating, do not boil or it will 'rubberize' the clams.

Provided by claudygirl

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 45m

Yield 8

Number Of Ingredients 9

1 (46 fluid ounce) can clam juice
1 (10 ounce) can whole baby clams, drained and juice reserved
2 onions, chopped
3 large carrots, chopped
3 large potatoes, peeled and cut into 1/2-inch cubes
1 (10.75 ounce) can condensed tomato soup
1 (6.5 ounce) can tomato sauce
2 tablespoons dried parsley
ground black pepper to taste

Steps:

  • Pour clam juice, and the juice from the canned clams into a large pot. Bring to a boil. Add onion, carrots, and potatoes; and simmer over medium heat for 15 minutes, or until tender. Stir in the tomato soup and tomato sauce, and season with parsley and black pepper. Add clams last, and cook just until heated through.

Nutrition Facts : Calories 199.8 calories, Carbohydrate 37.4 g, Cholesterol 33.2 mg, Fat 1.9 g, Fiber 4.9 g, Protein 10.7 g, SaturatedFat 0.5 g, Sodium 914.6 mg, Sugar 7.1 g

RHODE ISLAND CLAM CAKES



Rhode Island Clam Cakes image

This recipe is best made with freshly ground clams, although it would still be good with finely chopped clams. Canned would be OK, and better to make it with canned than not at all, but please, please, please make this at least once with fresh clams. You will not be sorry. Use cake flour if you can get it; it will make a lighter, fluffier cake. All-purpose is fine if you can't find cake flour. Use a "regular" beer, not a fancy one. Think Budweiser. Be sure to keep your oil as close to 350°F as you can. The cakes will come out greasy if your oil gets too cool. Fry in batches to prevent this.

Provided by Hank Shaw

Categories     Appetizer     Snack

Time 30m

Number Of Ingredients 11

1 recipe for remoulade
Canola or other vegetable oil for frying
3 beaten eggs
1/2 cup buttermilk
1/2 cup clam broth
1/2 cup cold beer
2 teaspoons maple syrup
1 1/2 cups chopped or ground clams
1 teaspoon salt
2 1/2 teaspoons baking powder
3 1/2 cups cake flour, (or all-purpose flour)

Steps:

  • Make the remoulade first and set aside. Heat the oil to 350°F.
  • Mix all the liquid ingredients together except the beer. Mix all the dry ingredients together. When your oil is hot, add the beer to the liquid ingredients and mix gently. Stir in the dry ingredients just until combined.
  • Drop a tablespoon of batter into the hot oil at a time. Do not crowd the pot. Let them sizzle for 30 seconds or so, then dislodge any that are stuck to the bottom with a chopstick or wooden skewer. Fry until golden brown on both sides, about 5 minutes.
  • Drain on paper towels and serve while hot with the remoulade, Tabasco or tartar sauce. And beer. Lots of beer.

Nutrition Facts : Calories 253 kcal, Carbohydrate 44 g, Protein 10 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 65 mg, Sodium 425 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

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