Clam Cakes (Rhode Island)

These are an old New England favourite and have been served at Cape Cod clam shacks and Rhode Island sea-side diners for generations. Great for Summer picnics and cookouts!

2 eggs
½ tsp. ground paprika
1 tsp. fresh chives or parsley, chopped
¼ tsp. onion powder
½ tsp. sea salt
⅛ tsp. black pepper, freshly ground
1 Tbsp. raw sugar
½ cup milk
1 small can minced clams
½ cup clam broth or liquid
2 cups all-purpose flour, unbleached
2 tsp. baking powder

Drain clams well, reserving ½ cup of clam broth liquid. Combine all ingredients. Drop by tablespoonfuls into medium hot oil in a deep fryer or heavy skillet.

Oil that is too hot or cakes which are too large will cause burning or uncooked centers. Adjust temperature up or down slightly to compensate. A good starting temperature is 360°F (180°C).

The clam cakes will float; turn them over gently as they rise to fully cook both sides. Do not overload the cooker, as this will reduce heat too much. Fry only a few at a time.

Drain on paper towels. Serve with tartar sauce or Portuguese hot sauce, or just garnish with slices of lemon and a few sprigs of fresh parsley or kale.

These are best while still warm, but can be served at room temperature as well.