Rhode Island Clam Cakes

 

                    A masterful street food, Rhode Island fritters aren't cakes at all - the best are briny Southern hush puppies. Think clam beignet ; crispy and golden brown on the outside, pillowy and light inside, with savory bits of chewy minced clams and steam rising from the first bite.

                    Serve the clam cakes with Tabasco sauce, lemon, and tartar or rémoulade sauce. They refry well the next day, too : just pop them in hot oil or a minute or two.

Serves 4-6

• 1 tablespoon fresh chopped chives
• 1 tablespoon fresh chopped parsley
• 2 teaspoons Old Bay seasoning
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2 cups cake flour
• 1 teaspoon baking powder
• 1 teaspoon minced garlic
• Pinch of cayenne pepper
• 2 eggs
• ½ cup beer
• 1½ cups minced clams
• ½ cup clam broth
• Vegetable oil for frying

1. Mix together the chives, parsley, Old Bay seasoning, pepper, flour, baking powder, garlic and cayenne.
2. In a large bowl,whisk together the eggs and beer, then add the clams and broth ; mix in the dry ingredients and stir to combine.
3. In a heavy skillet, heat oil (2 to 3 inches deep) to 360F (185C).
4. When the oil is hot, drop a tablespoon of batter at a time and fry until golden brown, 3 to 5 minutes per side ; fry just a few at a time.
5. Remove with a slotted spoon and drain on paper towels.

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