It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Rhode Island Clam Cakes
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Crab cakes seem to get all the hype; give these clam cakes a shot instead. A crucial complement to clam chowder.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 eggs
1/2 cup milk
1/2 cup clam juice
1 1/2 cup all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1 dash black pepper
1 can (6-ounce size) minced clams, drained
directions
Preheat oil in a deep fryer or deep skillet to 375 degrees F.
Place the eggs in a bowl and whisk until well beaten. Whisk in the milk and clam juice.
Sift together the flour, baking powder, salt, and pepper. Add the clams to the flour and stir well. Slowly add enough of the egg mixture to make a thick batter (it will be lumpy).
Drop the clam batter by small spoonfuls (in batches as needed) into the hot oil. Cook until the clam cakes are golden brown then remove them to paper toweling to drain. Serve hot.
nutrition data
222 calories, 4 grams fat, 28 grams carbohydrates, 18 grams protein per serving.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
see more rhode island recipes
reviews & comments
May 11, 2017
Fantastic