Only In Essex Steamer Clam Cakes With Traditional New England Tartar Sauce
In this recipe, tender steamer clams are cooked in a flavorful broth with beer and onions, resulting in succulent morsels perfect for shucking and incorporating into crispy clam cakes. These golden fritters are made with a savory batter enriched with clam broth and are deep-fried until irresistibly crispy. A zesty dill pickle tartar sauce provides a tangy contrast to the briny clams, making each bite a delectable delight.Serve these hearty clam cakes for a satisfying seafood indulgence that is sure to impress your family and friends.
— Constant Cookbook
Ingredients
- 1 large Vidalia onion
- 1 can beer (Budweiser or the like is fine)
- Olive oil
- 6 pounds steamer clams
- 1/4 cup onion, finely diced
- 1/4 cup dill pickles, diced
- 3/4 cup mayonnaise
- 1 tablespoon pickle juice
- 2 cups canola oil or more, according to manufacturer's instructions on deep-fryer
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons salt
- 2 eggs, lightly beaten
- 1/2 cup evaporated milk
- 1 1/2 cups clam broth
- Lemon wedges, if desired
Instructions
- For the Clams: Over medium heat in a large pan, pour 3 tablespoons olive oil. Chop onion into large chunks and saute in oil until lightly cooked, about 5 minutes. Add the beer and the clams. Cover and cook until all of the clams are opened, about 10 to 15 minutes depending on how many you have in the pan.
- Remove pan from heat, uncover and allow to cool to the touch before shucking.
- Push the clams to the side so that there is broth visible to rinse the clams in after shucking. Remove clams from shell 1 at a time and pull off membrane that covers the neck and discard. Rinse shucked clams in broth and set aside. When all clams are shucked, drain the broth out of them by giving them a slight squeeze over the pan of broth. Chop roughly and set aside.
- For the tartar sauce: Mix all ingredients in a small bowl to serve with clam cakes. Refrigerate until serving.
- For the clam cakes: In a deep-fryer or on the stove top in a deep skillet, preheat oil to 375 degrees F.
- In a large bowl, combine flour, baking powder and salt. Fold in eggs, evaporated milk and clam broth until thoroughly mixed. Stir in clams and mix well.
- Dip a spoon into the heated oil, then take a 2 tablespoon sized scoop of the fritter mixture and carefully drop into oil. Turn the cake over when the first side is browned. Fritters should be cooked through and browned in 4 to 5 minutes. Remove with a skimmer and drain on brown paper bag. Reseason with additional salt, if desired. Serve with the tartar sauce and enjoy! If desired, serve on small plates with wedges of lemon.
Cook Time
0H30M
Prep Time
PT0H20M
Yield
18 small clam cakes
Nutrition
- Serving Size: 1 of 18 servings
- Calories: 558
- Fat Content: 38g
- Saturated Fat Content: 4g
- Carbohydrate Content: 25g
- Fiber Content: 1g
- Sugar Content: 2g
- Protein Content: 26g
- Cholesterol Content: 69mg
- Sodium Content: 1070mg
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