Linguica Clam Cakes2016-07-10
- Yield : 12
- Servings : 6
- Prep Time : 15m
- Cook Time : 10m
- Ready In : 25m
What is Summer without linguica clam cakes. Something you might have never heard of, but frankly, irresistible—As a kid, I remember getting clam cakes at Lincoln Park in North Dartmouth, MA. Such a great New England treat. but now with linguiça in it? The crispy pieces on linguica on the edges of the clam cakes are irresistible!
- 8 oz.( ½ pound) of chopped clams, drained
- ⅓ cup ground linguica or chourico
- Dry Ingredients:
- 2 cups flour
- ¾ teaspoon baking powder
- ¼ teaspoon onion powder
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- 1 teaspoon sugar
- Wet Ingredients:
- 1 egg
- ¾ cup claim juice
- ¼ cup milk
In a bowl mix together the dry ingredients and set aside.
In another medium bowl mix together wet ingredients.
Add dry ingredients to the wet ingredients, a little at a time, stirring well until the mixture is sticky.
It is not necessary to cook the linguica or chourico before adding to batter. Mix in clams and linguica or chourico.
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.