Clam Cakes
There are many variations of clam cakes. I was inspired by something I learned from my Uncle years ago. He used to make fish cakes with canned tuna or salmon. I opted to use some clam.
Clam Cakes
There are many variations of clam cakes. I was inspired by something I learned from my Uncle years ago. He used to make fish cakes with canned tuna or salmon. I opted to use some clam.
Cooking Instructions
- 1
Start getting your oil hot. Pulverize the crackers in a food processor until it becomes fine in texture.
- 2
Melt butter in a saucepan. Add herbs, seasonings and baking powder into the ritz crackers.
- 3
Have a draining station set up. Add butter, eggs and clam to the cracker mix and stir well. Begin adding the clam broth. Mix throughly. The consistency should be mushy, loose and barely holding together.
- 4
Being extra careful of oil splatter, use a metal spoon to scoop out the batter. Jiggle the spoon and let the batter slide off and into the oil. Flip after a couple minutes so both sides become golden.
- 5
Drain. Be sure to scoop out any loose batter between frying cycles, as it will give the oil a burnt taste and tarnish your cakes.
- 6
I ate mine with malt vinegar. However, hot sauce or a hot sauce and butter mixture will go well with it too.
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