Mix all ingredients except shortening together.
Batter should be moist.
Heat Crisco in deep fryer or large electric frying pan. Be sure shortening is very hot, about 400\u00b0.
Drop batter by heaping teaspoonfuls into hot shortening.
Cook about 5 minutes.
Each clam cake should have room to turn over on its own when cooking.
Pan should be large enough to cook 6 to 10 clam cakes at one time. Remove cooked clam cakes from shortening and drain on paper towel. Yields 3 to 4 dozen cakes.
Beat eggs, clam juice and milk together.
Add all dry ingredients and chopped clams.
Mix all (do not overmix).
Heat oil (hot).
Drop by teaspoon into hot oil (not too many at one time). Drain on paper towel.
Serve hot.
Leftover batter can be stored in refrigerator and used next day.
Makes 2 to 3 dozen clam cakes.
o is put the ingredients for the cakes, except the orange juice
-cup muffin pan.
For the nut topping, combine butter
reased loaf pans.
Bake for 50 minutes or until done
For Crab Cakes: Pick through crabmeat gently to remove cartilage.
In mixing bowl gently combine all ingredients and portion in to 2 ounce cakes (about 8-10).
Dredge in flour and saute half of the cakes at a time in butter, over medium heat, until golden brown on each side.
Drain on paper towels.
For Avocado Wasabi Mayonnaise: Combine all ingredients and chill well.
For the cakes- Mix the crab, peppers, onion, parsley lightly.
In another bowl, mix the mayo, bread crumbs, paprika, mustard, hot sauce together.
Add to the crab mixture.
Roll in small balls.
Mix the remaining 2 c.
bread crumbs and parsley.
Roll balls in crumbs.
Fry in margarine or butter till brown over med-high heat.
For the sauce- Chop the tomatillos, place in a food processor or blender and process til almost smooth, drain.
Place in a bowl and add remaining ingredients, stir.
Serve with the cakes.
FOR POLENTA CAKES:
Combine milk, water, cayenne
eserve bacon fat in skillet for potato cakes.
In a large
ix and mix inches Add clam juice, eggs and 1/2
Drain juice from clams (save for later in recipe).
Mince clams fine.
In a large bowl combine the flour, baking powder, sugar and salt.
Mix well.
Add the remaining ingredients and stir well.
In a deep pot heat 3 inch of oil to 375 degrees.
Drop batter in by the teaspoonfull.
Cook for 3-4 minutes on each side or until golden brown.
Drain and serve hot.
Sprinkle with pepper and Old Bay Seasoning.
f crumbs to a bowl for fish cakes and reserve remaining 1
otatoes & reserve the other half for the sauce.
Chop fish
Sift flour in big bowl.
Beat egg and add to flour.
Add salt and baking powder.
Add strained clams (save clam juice).
Add milk to clam juice to equal 1 cup of liquid.
Mix liquid in with dry ingredients.
Add milk as needed until it's a little thicker than pancake batter.
Shape into small cakes.
Fry in vegetable oil until golden brown.
Right before frying- coat the cakes lightly with the breadcrumbs on
ake batter according to the recipe directions and divide the batter
Make a batter of flour, baking powder, salt, milk, clam liquor and well beaten
eggs.
Chop
clams.
Season
with salt and pepper and add to
batter.
Drop
by
tablespoon into deep fat (360\u00b0 to 370\u00b0).
Fry for 2 or 3 minutes.
Mix together dry ingredients.
Add eggs, milk, clam juice, and clams.
Heat oil to 375 degrees and drop batter by the tablespoons into fat.
Fry until brown.
Drain on paper towels. Serve with chowder.
Lightly brown onions and celery in butter.
Add clams to egg, stuffing and water or clam juice.
Add onion and celery mixture and pepper.
Mix well.
Drop by tablespoons on a greased cookie sheet and bake for 20 to 25 minutes at 375\u00b0.