Recipe courtesy of Iggy's Doughboys
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Iggy's Clam Cakes
Total:
40 min
Active:
20 min
Yield:
100 clam cakes
Level:
Easy
Total:
40 min
Active:
20 min
Yield:
100 clam cakes
Level:
Easy

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.

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