Classic New England Clam Cakes

Ingredients

• 1 pound (450g) fresh clams, shucked and chopped 1 pound (450g) fresh clams, shucked and chopped
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 teaspoon Old Bay seasoning 1/2 teaspoon Old Bay seasoning
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1 large egg, beaten 1 large egg, beaten
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped 1 tablespoon fresh chives, finely chopped
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 12g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, baking powder, salt, black pepper, and Old Bay seasoning.
2. 2.
   In a separate bowl, whisk together the milk and beaten egg.
3. 3.
   Gradually pour the milk and egg mixture into the dry ingredients, stirring until a smooth batter forms.
4. 4.
   Add the chopped clams, parsley, and chives to the batter, gently folding them in until evenly distributed.
5. 5.
   Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
6. 6.
   Using a spoon or a small ice cream scoop, carefully drop spoonfuls of the batter into the hot oil, frying them in batches.
7. 7.
   Cook the clam cakes for about 3-4 minutes per side, or until they turn golden brown and crispy.
8. 8.
   Remove the cooked clam cakes from the oil and place them on a paper towel-lined plate to drain excess oil.
9. 9.
   Serve the clam cakes warm with tartar sauce or a squeeze of fresh lemon juice.

Treat your ingredients with care...

• Clams — Ensure that the clams are fresh and properly shucked before chopping them. Rinse them thoroughly to remove any sand or grit.
• Old Bay seasoning — If you don't have Old Bay seasoning, you can substitute it with a combination of paprika, celery salt, black pepper, and a pinch of cayenne pepper for a similar flavor profile.

Tips & Tricks

• For an extra burst of flavor, serve the clam cakes with a side of homemade tartar sauce or a squeeze of fresh lemon juice.
• To achieve a crispy texture, make sure the oil is hot enough before frying the clam cakes.
• If you prefer a lighter version, you can bake the clam cakes in a preheated oven at 400°F (200°C) for about 15-20 minutes, flipping them halfway through.

Serving advice

Serve the Classic Clam Cakes as an appetizer or as part of a seafood feast. They pair perfectly with a bowl of creamy clam chowder or a fresh green salad.

Presentation advice

Arrange the clam cakes on a platter, garnishing them with a sprinkle of fresh parsley or chives for an added touch of color. Serve them with a side of tartar sauce and lemon wedges for a visually appealing presentation.