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How to cook New England Clam Cakes white Trash cooking recipe
juice by weight in each of these cans
thats but I expect and I have toteaspoons have active dry yeast
ounces a flower
teaspoon of salt
I'm going to be using a generous gradinglove
flesh freshly ground black pepper andthen this is six cups
lol and I'm going to be using for fryingso those are the ingredients I'm using
for my clam cakes
first thing I need to do here is todrain my
clams the broth I'm going to be using
as the liquid for my batter on there ismy broth
a man of course the clams will go into
up the mixture once I'm ready to putthat in there right now I'm
first think I'm gonna be doing isassembling
my batter for my clam cakes
can says that the dry weight is five
pounces so I'm going to safely assumethat that is five ounces of clam
if this is
ounces then there's fiveounces remaining
is at five ounces by weight liquid orfive ounces
by fluid ounces I weighed these
to Kansas liquid and they came to 11.38out too so it's not by weight
I poured the two cans of liquid into ameasuring cup and came up with exactly
fluid ounces so
that's what I'm working with five fluidounces per can
and that's what I'm adjusting my flowerfor as i mix this I may add more flour
as I go along I did he eat my my
claim brought here I'd like it to bebetween
and
degrees
is showing a hundred
I'm doing that because the yeast likes anice warm place in which to start
reproducing
and I'm gonna pour my yeast in there
and at some i full hour
there's no sugar in there so there isn'tanything for the East start feeding on
that's why the flowers going in that'sgoing to give the me some starch
gonna mix this up
and then just let this sit for aboutfive minutes just to get that used
activated
and then I work in the rush to my flowermy solve my paper
and then check it for consistency withthe kids
finish consistency I'm looking forsomething that's
between a batter and
dole up i won I don't want to be likebread dough but I don't want to be like
cake batter
so we'll see when I get there me givethis five minutes to get started and
then I'll
continue with my ingredients gonna putthe last two this flower in here and
makes this an
upon I mentioned that I had
ounces by weight flower highway myflower
what if you don't have a digital scaleto weigh your flower
how much should you use use a measuringcup
scoop your flower are the flowercontainer level of that would be
five-and-a-half ounces
five and a half times to is
ounces soI'm using
exactly
ounces or two cups
have scooped flower for this recipe
and then as I go along here if I need toour
had more flower but I can tell by theconsistency of this
I that he is that seems to me
just perfect see that's kinda it's not adoe
and it's not a batter second very wetdough
or very sticky batter
so I like the consistency of that thatto me just seems perfect for
gonna run my flower in there flower Isalt
and then as i mentioned black pepper
I'm like black pepper in these things Ijust think black pepper makes it taste
perfect
up
text and I have my bowl on a rubber matkar otherwise
well it just makes too much noise up
and then finding one for my clan's backin
and just hold these an and try not toget them all over the kitchen
he's our baby clams whole baby clamsquite a few
can find chopped clams instead you canuse those it doesn't really matter
what I usually do is go to thatwarehouse store in town
and by the big like fifty-five
ounce can of clams
industrial commercial size: and I
portion it down ceiling into a plasticbags like any my lazy man meals
and then freeze it and I've always gotclams
in the freezer I want to work with theclamp
clammed I want to work with the cannedclams this time
because I was just cos just curious toknow exactly how much fluid
is in each can okay so that's in there
saturated just to wrap up in a putplastic over the top with this and then
let it sit on top of the refrigeratorwhere it's warm
for about
to
minutes
a lot I've recipes use baking powderrather than yeast
I'm not happy with the results whenusing baking powder I've tried both
have made the so many times his claimcakes that
I really like how they come out usingyeast
I'm heating my oil up to
degrees I'musing a digital thermometer their own
I'm with you can see that are not thatat
degrees
and then over here
I have my
paper plate with some paper towels onand my strainer
so that's what I'm going to be usingfresh training my
or for draining rather my
clam cakes alright and an amusing andice cream scoop
to put my dough in there but the firstthing I want to do
is using a chopstick
from a place this in the oil
cook it for less than a minute justenough to cook that though
because I wanna taste for salt
not that cool for a minute
yep that's fine that's what I want
my reason for using a
ice cream scoop is because this is whatI saw a chef or cook
using at a clambake one-time
up ever seen the movie carousel
message I timer from four minutes
my every minute I'm gonna just put thoseover if they don't turn over on
themselves I can see this one is alreadyturned over on its own
have ever seen the movie clip carouselthis is I think you're hilarious song in
there about having a clambake
that's what we did in New England we hadclam bakes
and one of the things you often had at aclambake
was clam cakes let this temperature theSavannah brown very quickly
I see how that one turned over
hi its own oftentimes they will if thisone doesn't turn over pretty soon
how do it on its own I'll turn it overrather
what's happening when it turns over is
this site is column dole but underneath
it's got a lot of hair in it becauseit's expanded some
so the air eventually becomes lightenough that it flips the cake over
I'm gonna flip this on over and we go
and I'll keep flipping is over what'sthis
get cooked pretty well
usually don't flip over on their own iseasily it's just that first time around
and you can even
press them under the oil like that
to have them cook more evenly
so have a lot of these two cook againthey're gonna go about four minutes each
time monitoring my temperatures
keep it between
I'm gonna get about
probably
to
love these
by the time I'm done
these are actually starting to look
done to me so I'm gonna take these outlet them cool a little bit and I'm when
actually cut them open and see
if the batter is cooked all the waythrough check these out
look at that my new england
clam cakes I ended up with
a month
which is what I figured eighteen totwenty-four
I do have to mention a couple things oneis after I cook the first one I cut it
open to see how well it was cookinginside
after three minutes it was fully cookedso I just had my time down from four
minutes to three minutes
also the clam cakes we had a new englandwe're not lumpy like this
and the reason why evidently areobviously is because they were mostly
just don't they put very
fewer clams and I'm or if they did useclams
rhamat much of them they were chopped upkind of small these are whole baby clam
so they're gonna make this more lumpy
brown to look to them New England clamcakes as far as how to serve these
you don't need to do anything just putthem on the table they don't need
any garnish just serve them warmactually what I'm gonna be doing with
these
as a gentleman up the street lives withhis parents he has Down syndrome he
loves my clam cakes or whenever I makethese things I always give most to them
to him
I'm trying to lose some weight so Idon't need these in the house but
I do wanna see how this tastes mmm
up
it's very soft Mike Perry
trash tender baked bread has the flavorthat clam broth
just a little bit salty just saltyenough for tree like this
and of course you can taste the clams ina mean
that is really good try them New Englandclam cakes
I think they're fantastic for printablePDF copy of this recipe with
step-by-step photographs
visit the white trash cooking websiteand look
on the home
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