Clam Cakes

Method

• Step-by-step method for Clam Cakes
• Prepare all ingredients: measure 2 cups chopped clams, 1 cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, 2 eggs, 1/2 cup milk, 2 tablespoons melted butter, and 2 tablespoons vegetable oil
• In a mixing bowl, combine all-purpose flour, baking powder, and salt; whisk to evenly distribute leavening and seasoning
• In a separate bowl, beat the eggs, then whisk in milk and melted butter until well combined
• Add chopped clams to the wet mixture, stir gently to blend
• Pour the wet mixture into the dry ingredients; fold together just until a batter forms and no dry streaks remain
• Heat vegetable oil in a large skillet over medium-high heat until shimmering but not smoking
• Using a spoon or small scoop, drop heaping tablespoons of batter into the hot oil, leaving space between each cake
• Fry clam cakes for 2-3 minutes per side, or until golden brown and crisp on the outside
• Transfer cooked cakes to a paper towel-lined plate to drain excess oil
• Repeat frying with remaining batter, adding oil as needed and maintaining temperature
• Serve immediately while hot and crisp
• For plating: arrange clam cakes on a platter, garnish with fresh herbs or lemon wedges if desired; serve with a light tartar or lemon aioli on the side for dipping
• Serving suggestion: best enjoyed as an appetizer or snack alongside mixed greens or crunchy slaw