Clam Cake

1. Set the oven to medium high heat and add vegetable oil until it is 3 inches deep. Heat the oil to 375 degrees or close.
2. Take a bowl and mix the clams with their juices, milk, butter, and egg.
3. In a separate, larger bowl, add flour, salt, baking soda, baking powder, and black pepper. Whisk together.
4. Add the clam mixture in the larger bowl, along with lemon juice. Stir together but not over mix.
5. Take a large tablespoon or a cookie dough scoop to put the batter in the oil. Make sure you do not crowd the pan. Adjust the heat according to the requirement.
6. Fry for 4 to 6 minutes in total, until the clam cakes are cooked and turned nice brown.
7. Line paper towels on a baking sheet and transfer the cakes on it to let them cool.
8. Finish when all the batter is gone.
9. Serve warm with lemon and sauce.

Trivia

• Carrie Cooper, the proud owner of a clam shack named Aunt Carrie’s in Narragansett is believed to be responsible for inventing clam cakes. This goes back to 1920.

Clam cakes are the specialty of the Rhode Island but are now beginning to grow famous across the border into the South Coast of Massachusetts and Connecticut.