Iggy's Clam Cakes

Name: Iggy's Clam Cakes
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 100 clam cakes
Ingredients: 100-percent trans-fat-free vegetable oil, for frying; 3 pounds self-rising flour; 34 ounces chopped clams; 5 cups clam juice; 1 1/2 teaspoons salt; 1 teaspoon ground white pepper; Serving suggestions: tartar sauce or chowder

Getting reviews...

Level: Easy

Total: 40 min
Active: 20 min

Yield: 100 clam cakes

Level: Easy

Total: 40 min
Active: 20 min

Yield: 100 clam cakes

Ingredients

100-percent trans-fat-free vegetable oil, for frying

3 pounds self-rising flour

34 ounces chopped clams

5 cups clam juice

1 1/2 teaspoons salt

1 teaspoon ground white pepper

Serving suggestions: tartar sauce or chowder

Directions

Preheat a deep fryer with oil to 360 degrees F. Alternatively, fill a deep cast-iron pot halfway with oil and heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
Place the flour, clams, clam juice, salt and pepper in a bowl, mix vigorously until combined. Let the mixture set up for 18 to 20 minutes.
Using a cookie scooper, drop the batter in the hot oil. Once the clam cakes have browned up a little, about 2 minutes, submerge them until golden and crispy on the outside and fluffy on the inside, about 6 minutes. Serve hot with tartar sauce or dunk into chowder.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Iggy's Doughboys, Warwick, RI