Clam Cakes

What to Put on the Table With Clam Cakes

• Clam chowder
• Lemon wedges
• Tartare sauce
• Coleslaw

How to Make Clam Cakes

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1. Whisk the flour, baking powder, sugar and salt in a bowl.

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2. Add the clams with their juice, the milk, egg and parsley. Stir until just combined and rest for 10 minutes.

   Mark done Start 10 min timer

3. Heat the oil to 180°C / 355°F in a deep pan.

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4. Drop in rounded tablespoons of batter, a few at a time. Fry for 3 minutes, turning once, until deep golden.

   Mark done Start 3 min timer

5. Drain on kitchen paper and serve hot with the lemon wedges.

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Notes From the Method

Keep the oil at 180°C / 355°F; too cool and the cakes soak it up.

Fry in small batches so the temperature does not drop.

Cut one open to check the middle is cooked through.

Keeping What's Left

Best eaten straight away. Leftovers keep for 2 days in the fridge and reheat in a hot oven.

What's in a Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (how much frying oil the food takes up cannot be known from the recipe). Why some recipes have none.