CLAM CAKES

These are an old New England favorite and have been served
at Cape Cod clam shacks for years and years! They are good with either french fries or our favorite, onion rings


2 eggs
1/2 tsp. paprika
1 tsp. fresh chives or parsley, chopped
1/4 tsp. onion powder
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. sugar
1/2 c. milk
1 small can minced clams
1/2 c. clam broth or liquid
2 c. flour
2 tsp. baking powder

Drain clams well, reserving 1/2 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
degrees.

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
or just garnish with slices of lemon
These are best while still warm, but can be served at room temperature as
well.

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