Portuguese Style Clam Cakes
Clam cakes are a summer tradition in New England. A ride to the shore will always necessitate a stop for a dozen clam cakes! Crispy and golden brown on the outside, and light inside, with savory bits of chewy minced clams and steam rising from the first bite. What is Summer without linguiça clam cakes. Something you might have never heard of, but frankly, irresistible—As a kid, I remember getting clam cakes at Lincoln Park Amusement in North Dartmouth, MA. Such a great New England treat. But now with linguiça in it? The crispy pieces on linguiça on the edges of the clam cakes are irresistible!
- 2 cups flour
- 1 teaspoons baking powder
- ¼ teaspoon onion powder
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- 1 teaspoon sugar
- Wet Ingredients:
- 1 egg
- ¾ cup clam juice
- ¼ cup milk
- 8 oz.( ½ pound) of chopped clams
- ⅓ cup ground linguica or chouriço
It is not necessary to cook the linguica or chouriço before adding to batter.
- Mix together the dry ingredients and set aside.
- In a medium bowl mix the egg, clam juice, and milk.
- Add dry ingredients to the wet ingredients, a little at a time, stirring well until the mixture is sticky.
- Mix in clams and linguiça or chouriço.
- Drop by tablespoon into medium hot oil in a deep fryer or heavy skillet.
- A good starting temperature is 375 degrees.
- The clam cakes will float; turn them over gently as they rise to fully cook both sides. Do not overload the cooker, as this will reduce heat too much.
- Drain on paper towels. These are best while still warm, but can be served at room temperature as well.