Crab cakes seem to get all the hype; give these clam cakes a shot instead. A crucial complement to clam chowder.
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
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.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
reviews & comments
May 11, 2017
Fantastic