In a large stockpot, heat the salt pork until fat melts.
Add chopped onions; Cook over gentle heat until very soft.
Add clam juice, potatoes, seasonings, tomato puree, and alittle water; simmer until the potatoes are soft.
Add quahogs/clams.
Heat and taste for seasoning.
TIP: It is best to use old, not new, potatoes because they thicken the chowder with their starch.
This is not a thick chowder, but can be thickened by crushing Pilot crackers and adding to the chowder near the end of cooking.
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.
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.
ix and mix inches Add clam juice, eggs and 1/2
Drain juice from clams (save for later in recipe).
Mince clams fine.
Mix all dry ingredients first.
Mix eggs in bowl and then add clam juice.
Beat eggs and clam juice, then add the milk.
Beat again, then pour into dry ingredients and stir.
Add clams and stir again.
Always stir in same direction.
Heat oil, drop by teaspoon and fry until golden.
Mix clam juice, egg, flour, baking powder, salt and pepper. Stir in clams and mix well.
Drop by teaspoons into hot oil.
Cook until golden brown.
Drain.
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.
Beat eggs, milk, clam juice and chopped clams slightly with a spoon.
Add sifted dry ingredients and mix until flour mixture disappears.
Drop, by spoonfuls, into hot, deep fat.
Cook 8 to 10 minutes, until golden brown.
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.
Combine flour, baking powder, eggs, milk and seasonings into a batter.
Stir in the clams, mixing thoroughly.
Drop from spoon into deep, hot fat and cook for 1 minute or until golden brown. Richer cakes may be made by using 1/2 cup clam liquor and reducing the milk listed to 1/2 cup.
This recipe serves 4.
In a large stock pot cook bacon until crisp.
Add butter, onions, celery and all the seasoning except dill and parsley. Cook until tender.
Add flour and cook for another 3-4 minutes over low heat.
Add all the dairy products, clam juice and clam concentrate.
Heat until just under boiling point and then add chopped clams and potatoes.
Bring to a boil slowly, cook for 2-3 minutes.
Add dill and parsley and serve steaming.
/4 cup for this recipe.
Melt butter in pot
ompletely. Reserve shells for sauce (recipe to follow) and rinse shrimp
br>Stir in the seasonings, clam juice, clams, potatoes and white
orming patties. Cook until the cakes are golden brown on one
heet.
Bake the crab cakes until they're heated through
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.