Clam Shack Clam Cakes

INGREDIENTS:

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

Enough oil for deep frying

INSTRUCTIONS:

Preheat oil in a deep fryer or skillet to 360 degrees F.

Drain clams, reserving liquid. 3/4 cup of clam juice will be added to dry ingredients.

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 1 tablespoon capacity ice cream scoop or a tablespoon, drop batter into hot oil. Deep fry for 3-4 minutes or until golden brown, turning halfway through. Do not crowd pan. Cook in 2 batches, if needed.

Drain on paper cooling rack. Yields 12-14 clam cakes.

Recipe Notes:

• 1. If there isn't enough clam juice once drained, use milk to make up the difference or bottled clam juice if available.

  2. If you don't have dry milk, swap out 1/4 cup of the clam juice for 1/4 cup of regular milk.

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