Honaker Style Clam Cakes
1 c. flour *** 1 tsp. baking soda *** 2 tsp. baking powder *** 2 eggs *** 1 TBSP lemon juice *** 1/3 c. clam juice(reserved from clams) *** 1/4 c. milk *** 1 TBSP melted butter *** pinch cayenne pepper *** 2 TBSP fresh parsley, finely chopped *** 2 - 10 to 12 oz cans clams, drained (or 4 dozen cherrystone clams, shucked, drained, minced) *** salt & pepper *** oil for frying
Stir together flour, soda, powder - whisk in eggs, lemon juice, clam juice, milk, butter & cayenne just till batter is smooth. Stir in parsley & clams, season with salt & pepper. Bring 1/8" of oil in skillet to 325-350 degrees, spoon 2 TBSP batter at a time into hot oil. Fry till golden brown on bottom side, flip and fry approx 2 minutes more on 2nd side. Drain on paper towels. Serve as appetizer or main dish.
No comments:
Post a Comment