RHODE ISLAND \\\\\\\\\\\\\\\\\\\\\\CLAMCAKES

RHODE ISLAND                                 

\\\\\\\\\\\\\\\\\\\\\\CLAMCAKES

These crisp savory doughnuts, a specialty of Rhode Island clam shacks, are bursting with clam flavor. Most restaurants and clam shacks today use pre-chopped clams for convenience, but for the best cakes, go the extra mile to steam your own quahogs. These fat bay clams have some pleasantly chewy bits and soft, flavorful bellies that melt into the batter. If you want to use canned clams instead, substitute 12 ounces of chopped clam meat and 1/2 cup of the canned clam liquor.

  

 

Matt Taylor-Gross

Dunk them in chowder or tartar sauce.

These crisp savory doughnuts, a specialty of Rhode Island clam shacks, are bursting with clam flavor. Most restaurants and clam shacks today use pre-chopped clams for convenience, but for the best cakes, go the extra mile to steam your own quahogs. These fat bay clams have some pleasantly chewy bits and soft, flavorful bellies that melt into the batter. If you want to use canned clams instead, substitute 12 ounces of chopped clam meat and 1/2 cup of the canned clam liquor.

Featured In: Rhode Island Clamcakes—Yes, Crisp Clam Doughnuts—Are the Perfect Taste of Summer

SERVES 6 PEOPLE

 

 45 MINUTES

Ingredients

16-18 quahog clams

6 cups canola or vegetable oil

2 eggs, beaten

¹⁄₂ cup milk

¹⁄₂ cup lager or other light beer

1 ³⁄₄ cups all-purpose flour

¹⁄₄ cup cornmeal

2 tsp. baking powder

1 ¹⁄₂ tsp. kosher salt

2 tsp. sugar

¹⁄₄ tsp. freshly ground black pepper

¹⁄₂ tsp. sweet Hungarian paprika