Text 14232, 87 rader
Skriven 2011-08-02 07:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: fried 684
=================
 DS> Maryanne and I have returned a couple of times to the Rhode Island
 DS> A&W that you, Lynn, and I visited en route to Double Downs.

Not a special trip, I presume. What else is around there? Are
you making regular jaunts to the Providence area? If so, we
could maybe meet there sometime.

 I can
 DS> report that they have very good clamcakes and marvelous clam chowder.

Oddly, clamcakes are one of the things I have preter-vivid
sensory memory of - I can bring the taste of them to the fore
more easily than I can that of a steak, for example. Even more
oddly, I don't have a special fondness for them - I'll eat
them if they're around but won't go out of my way.

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     Title: Essex Steamer Clam Cakes With New England Tartar Sauce
Categories: New England, Clams, Condiments
  Servings: 6

           CLAMS:
      1 lg Vidalia onion
      1 cn beer
           Olive oil
      6 lb steamer clams
           TRADITIONAL TARTAR SAUCE:
    1/4 c  onion; finely diced
    1/4 c  dill pickles; diced
    3/4 c  mayonnaise
      1 TB pickle juice
      2 c  canola oil
           CLAM CAKES:
      3 c  all-purpose flour
      2 ts baking powder
      2 ts salt
      2    eggs; lightly beaten
    1/2 c  evaporated milk
  1 1/2 c  clam broth
           Lemon wedges; if desired

For the Clams: Over medium heat in a large pan, pour 3 tablespoons  
olive oil. Chop onion into large chunks and saute in oil until
lightly cooked, about 5 minutes. Add the beer and the clams. Cover
and cook until all of the clams are opened, about 10 to 15 minutes
depending on how many you have in the pan. Remove pan from heat,
uncover and allow to cool to the touch before shucking.

Push the clams to the side so that there is broth visible to rinse
the clams in after shucking. Remove clams from shell 1 at a time and
pull off membrane that covers the neck and discard. Rinse shucked
clams in broth and set aside. When all clams are shucked, drain the
broth out of them by giving them a slight squeeze over the pan of
broth. Chop roughly and set aside.

For the tartar sauce: Mix all ingredients in a small bowl to serve  
with clam cakes. Refrigerate until serving.

For the clam cakes: In a deep-fryer or on the stove top in a deep  
skillet, preheat oil to 375 degrees F.

In a large bowl, combine flour, baking powder and salt. Fold in
eggs, evaporated milk and clam broth until thoroughly mixed. Stir in
clams and mix well.

Dip a spoon into the heated oil, then take a 2 tablespoon sized
scoop of the fritter mixture and carefully drop into oil. Turn the
cake over when the first side is browned. Fritters should be cooked
through and browned in 4 to 5 minutes. Remove with a skimmer and
drain on brown paper bag. Re-season with additional salt, if desired.
Serve with the tartar sauce and enjoy! If desired, serve on small
plates with wedges of lemon.

18 small clam cakes

Recipe courtesy Laurie Lufkin, Essex MA

Published in: Ultimate Recipe Challenge

From: Terry Pogue To: Foodwine
 
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