If there’s one thing New England gets, it’s seafood. Especially clam cakes. Our take on the coastal delicacy, these clam cakes, battered and pan fried to mouthwatering perfection, will make even seafood novices come back for seconds.
- 1 can (10 oz) Fancy Whole Baby Clams, drained (reserve liquid)
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large egg, beaten
Mix the clams with flour, baking soda, salt, pepper, egg and 2 tablespoons reserved liquid to moisten. Pat out 6 evenly sized patties of clam mixture.
Pour cooking oil into skillet, enough to coat bottom of pan well. Brown on both sides of patty until golden brown, about 3 minutes.