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
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.