Clam Shack Clam Cakes
2 (6.5 oz.) cans chopped clam
1 cup flour
1/4 cup cornmeal
5 tsp. non fat dried milk
1 tsp. baking powder
1/4 tsp. salt
1/8 rounded tsp. Old Bay Seasoning
1/8 tsp. pepper
1/8 rounded tsp. sugar
Oil for frying
Preheat oil in a deep fryer or skillet to 360 degrees F.
Drain clams, reserving liquid. Add 3/4 cup of clam juice to dry. Set aside
Whisk together the remaining eight ingredients. Blend in clams and clam juice until just combined. The batter should the consistency of thick pancake batter. Add more clam juice, one tablespoon at a time, if the batter is dry.
Using a small ice cream scoop or a tablespoon, drop batter into hot oil and cook for 3-4 minutes or until golden brown, turning halfway through. Do not crowd pan. Drain on paper towels. Yields 12-14 clam cakes.
- If there isn't enough clam juice once drained, use milk to make up the difference or bottled clam juice if available.
- If you don't have dry milk, swap out 1/4 cup of the clam juice for 1/4 cup of regular milk.