Crispy Homemade Clam Cakes Recipe 425

Steps:

• Set a large Dutch oven over medium-high heat and add vegetable oil to a depth of 3 inches. Bring oil to 375° (or as close as you can). Meanwhile, in a small bowl, combine the clams with their juices, milk, egg and butter. In a large bowl, whisk together the flour, baking soda, salt, baking powder, and pepper. Add the clam mixture to the dry ingredients along with the lemon juice and stir just until combined (do not overmix). Drop batter into the oil by the heaping tablespoon (we use a medium cookie dough scoop). Work in batches so as not to crowd the pan, adjusting heat as necessary to maintain the temperature. Fry until clam cakes are nicely browned and cooked through, 4 to 6 minutes total. Transfer to a baking sheet lined with paper towels to cool. Repeat with remaining batter. Serve warm, with lemon wedges on the side.

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.

Steps:

• Mix together the clams, their liquid or 1/4 cup water, the egg, cilantro, scallion, chile, baking soda, salt, and pepper. Add just enough flour to bind the mixture and form a stiff batter; start with 2 tablespoons and use more if you need it.
• Preheat a large skillet, preferably nonstick, over medium-high heat for 2 or 3 minutes, coat the bottom with oil, and heat for another minute. Drop the batter by spoonfuls into the skillet and smooth out the batter to make flat cakes. Do not overcrowd. Cook until browned, about 5 minutes, flip, and cook for another 5 minutes. Repeat with the remaining batter.
• Drain on paper towels and serve with Soy Dipping Sauce.