Who invented clam cakes?

Local legend holds that clam cakes were first served at Aunt Carrie’s, a seafood restaurant in Narragansett, Rhode Island in 1920. According to this legend, Carrie Cooper invented clam cakes by adding fresh clams to her corn fritter recipe, thus inventing clam fritters. These are clam fritters, done up much in the same way as corn fritters.

What are Rhode Island style clam cakes?

This recipe refers to Rhode Island Style Clam Cakes. Clam cakes found once upon a time at Rocky Point, clam cakes you can find at George’s, Iggy’s, and Flo’s. Yes they are fritters but we in Rhode Island call them clam cakes. I have to laugh at the people who say these are not clam cakes.

Did you ever have a clam cake from Maine?

I’ve never had a clam cake from Maine, but these are just like the real deal Rhode Island clam cakes that have been made at places like Flo’s Clam Shack for generations. Not quite as good as Flo’s I guess, but when you no longer live near lil Rhodie you take what you can get.

How long to cook clam cakes?

Work in batches so as not to crowd the pan, adjusting heat as necessary to maintain the temperature. Fry until clam cakes are nicely browned and cooked through, 4 to 6 minutes total. Transfer to a baking sheet lined with paper towels to cool. Repeat with remaining batter. Serve warm, with lemon wedges on the side.

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Clam Cakes – MyRheaLife

· Add wet ingredients and mix thoroughly to remove lumps. Add clams. Add pepper to taste (optional) Drop by tablespoonfuls into hot oil (360-370 F) and fry until golden brown. HINT: If you keep them on the small side they …

Clam Cakes – Drum Rock Products

Fry basket or slotted spoon Directions: 1. Fill the fryolator with oil and turn to 350° F. 2. Add 1 pound of Fritter & Clam Cake Mix to a large bowl; add in chopped clams and clam juice (if frozen, make sure clams are completely defrosted …

Clam Cakes – Kitchen Dreaming

· When your oil is hot, add the liquid ingredients into the dry ingredients and mix until just combined. Drop a tablespoon of batter into the hot oil at a time. Do not crowd the pot. Fry until golden brown on both sides, about …

Clam Cakes Recipe – Rhode Island Clam Fritters | Hank …

· Let them sizzle for 30 seconds or so, then dislodge any that are stuck to the bottom with a chopstick or wooden skewer. Fry until golden brown on both sides, about 5 minutes. Drain on paper towels and serve while hot with …

Who Has the Best Clam Cakes in … – Rhode Island …

· With a group of seven full-day and seven part-day people weighing in throughout the voyage that traveled 168 driving miles in four Rhode Island counties, results were tallied from scorecards to declare a 2017 winner. To …

Crowning Rhode Island’s Best Clam Cake with the …

· A few days later, the clamarati total the scores and reveal the winner on a video posted to the Lil Rhody Clam Cake Crawl Facebook page. “Two-time previous winner, and champion again,” says Joe Mecca. “Aunt …

Looking for the best R.I. clam cakes? Ask The Clamarati …

Set a large Dutch oven over medium-high heat and add vegetable oil to a depth of 3 inches. Bring oil to 375° (or as close as you can). Meanwhile, in a small bowl, combine the clams with their juices, milk, egg and butter. In a large bowl, whisk together the flour, baking soda, salt, baking powder, and pepper.

Iggy’s Clam Cakes – All information about healthy recipes …

· Combine the drained clams in a bowl with the crushed cracker crumbs, onion powder, lemon juice, Old Bay, and chopped parsley, if using. Mix well. Add the beaten eggs to the clam mixture, stirring until moistened. Shape …

Fabulous Homemade Clam Cakes – Classic-Recipes

· Clam Cake Evolution. Originally, clam cakes were made with the hard-shell clam, known locally by its Native American–derived name, quahog. While there’s no definitive proof of the first clam cake maker, some sources …

The Kitchen Wild: Clam Cakes with Spicy Sriracha Mayo …

· 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.

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Who invented clam cakes?