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Correo Electrónico
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Ingredientes
- 2 large eggs
- 1/2 teaspoon paprika
- 1 teaspoon fresh chives or possibly parsley, minced
- 1/4 teaspoon onion pwdr
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 T sugar
- 1/2 c. lowfat milk
- 1 small can chopped clams
- 1/2 c. clam broth or possibly liquid
- 2 c. flour
- 2 teaspoon baking pwdr
Direcciones
- Drain clams well, reserving 1/2 cup of clam broth liquid. Put together all ingredients. Drop by tablespoonfuls into medium hot oil in a deep fryer or possibly heavy frying pan.Oil which is too hot or possibly cakes that are too large will cause burning or possibly uncooked centers. Adjust temperature up or possibly down slightly to compensate. A good starting temperature is 360 degrees.
- The clam cakes will float; turn them over gently as they rise to fully cook both sides. Don't overload the cooker, as this will reduce heat too much. Fry only a couple at a time.
- Drain on paper towels. Serve with tartar sauce or possibly Portuguese hot sauce, or possibly just garnish with slices of lemon and a couple sprigs of fresh parsley or possibly kale. These are best while still warm, but can be served at room temperature as well.
- These are an old New England favorite and have been served at Cape Cod clam shacks and Rhode Island sea-side diners for generations.
- Great for Summer picnics and cookouts!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 4 servings | |
| Calories 283 | |
| Calories from Fat 30 | 11% |
| Total Fat 3.42g | 4% |
| Saturated Fat 1.06g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 1198mg | 50% |
| Potassium 314mg | 9% |
| Total Carbs 50.9g | 14% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.08g | 2% |
| Protein 11.08g | 18% |
