Rhode Island Clam Fritters

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   This is pure comfort food for all of us "swamp yankees" out this way. It is usually served up with a big bowl of Rhode Island "chowdah" and some tartar sauce on the side.

Rhode Island
Clam Fritters

Or
clam cakes...whichever you choose to call them, these are a "Little
Rhody" delicacy

   2-1/2
cups all-purpose flour
   1 teaspoon sugar
   1/2
teaspoon kosher salt
   1/2 teaspoon old bay
seasoning
   4 teaspoon baking powder
   3
eggs
   1/2 cup milk
   1 cup
clam juice
   2 cups chopped quahogs

Heat
the oil in your deep fryer to 350°

Mix all ingredients in a
large bowl until a nice smooth batter is obtained.

Drop a
tablespoonful at a time into the hot oil and fry until golden
brown.

Keep warm in the oven until ready to serve.

Serve
with tartar sauce, and a nice bowl of chowder.
Don't try to fry too many at one time...if you do it will lower the temperature of your oil, and the clam cakes will be heavy, greasy and soggy.

Recipe
formatted with the Cook'n
Grocery List Software from DVO Enterprises.

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Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Topic: Rhode Island Clam Fritters Posted: 06 January 2012 at 04:04
	This is pure comfort food for all of us "swamp yankees" out this way. It is usually served up with a big bowl of Rhode Island "chowdah" and some tartar sauce on the side. Rhode Island Clam Fritters Or clam cakes...whichever you choose to call them, these are a "Little Rhody" delicacy 2-1/2 cups all-purpose flour 1 teaspoon sugar 1/2 teaspoon kosher salt 1/2 teaspoon old bay seasoning 4 teaspoon baking powder 3 eggs 1/2 cup milk 1 cup clam juice 2 cups chopped quahogs Heat the oil in your deep fryer to 350° Mix all ingredients in a large bowl until a nice smooth batter is obtained. Drop a tablespoonful at a time into the hot oil and fry until golden brown. Keep warm in the oven until ready to serve. Serve with tartar sauce, and a nice bowl of chowder. Don't try to fry too many at one time...if you do it will lower the temperature of your oil, and the clam cakes will be heavy, greasy and soggy. Recipe formatted with the Cook'n Grocery List Software from DVO Enterprises.
	Go ahead...play with your food!

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 06 January 2012 at 08:44
	anoher great use for clams, dave - making me envious that i don't live up there!
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Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Posted: 06 January 2012 at 12:11
	Ron....dude...when you want some fresh seafood you just PM me....ever heard of dry ice? It works!
	Go ahead...play with your food!

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 06 January 2012 at 12:31
	i may take you up on that ~ when i get some more dried beef or pastrma amde, that box might be able to come back to you!
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