Hint: To make things easier when shucking the clam and removing the membrane…Quickly steam the clams for 2 minutes. It’s all about sinking your teeth into a tender juicy clam that’s been presented to your taste buds via a simple golden-fried flavorful coating and NOT about any peppery “heat” or “bite” that could overpower the ‘salty sweet ocean air’ taste. Hi David, I was just reading your article and remembered the time you visited me at Macray’s in Tiverton. charlie, unfortunately, you can’t. It would have been in the early ’60s. Many kind thanks for taking the time to drop us such a kind note! And I believe the same original flavor is there, but the clams (or crust) should be a bit more crunchier and darker. Cook cakes until browned on both sides, about 3-5 minutes per side. The ONLY hot clam you should be eating is the one that comes right out of the fryer onto your plate! We'd love to see your creations on Instagram, Facebook, and Twitter. Adapted from Jasper White | The Summer Shack Cookbook | W. W. Norton & Company, 2011. Jodi, it is actually GENE’S in Fairhaven that you mentioned. Cook them for 1 to 2 minutes total. See more ideas about clam cakes, seafood recipes, cooking recipes. Then gently separate them. Once steamed they come right off but raw they are very teidous to remove. Family owned and operated, this establishment puts out clam cakes that are worth making a special trip for. I also just dug the clams Saturday. Actually I followed the fried clam trail from Connecticut to Maine. Anyone reading this: just follow the directions, and you’ll have the best fried clams–better than any restaurant in New England I buy my clams from Diggers there pricey but well worth it. Corn flour is essentially very finely milled cornmeal made from the entire kernel of corn—the germ, the bran, and the endosperm. It comes in fresh every Friday. lynn, I’ve never tried it, but I’ll have to give it a whirl when I’m up there next year. When I was a child, every summer my father would take me to Evelyn’s on Ashley Blvd. I’ve never done it, instead relying on pre-shucked clams. Kit Naylor is a professional writer and an amateur chef. I realize there would be no comparison to fresh but, my husband really likes clams, and we only have those canned ones. The batter is made from flour, milk, clam juice, eggs and a leavening agent, typically baking powder. The recipe is Jasper White’s, who owned a clam shack for years. This might be something people are liking more and more of today but this ingredient has never been part of any ORIGINAL New England fried clam mixture that I grew up chowing down on…and I’ve been chowing down on whole-bellied fried clams for more than 65 years. Peter, shipping for fresh seafood is, indeed, expensive. It’s a little different, Joss, as we don’t use cornstarch or baking powder here, which is often used in fish batter. Gosh, I haven’t thought of Evelyn’s in a long timeI enjoyed the clams at Evelyn’s, they just weren’t selling big bellies when we were there. I don’t know of any places near you. Couldn’t pass up the deal. Fry until golden brown, 3-4 minutes. Pete, I can see from you IP address you’re in Arizona somewhere. You can omit the cayenne, but don’t leave out the black pepper. Clam Cake Recipe by Nana Bessie. My mom had cravings for clams while pregnant for me. Drain on paper towels. We live in the NW, and dig butter clams in Alaska every summer, bringing them home shucked and frozen. baking powder 1/2 tsp. Someone must know a trick on how to do it. Anyway, Hapy New Year to you and yours and may we solve the mystery in 2013. They've sold over 20 million clam cakes to their diners, so you know these Rhode Island favorites have to be scrumptious. If you know of a local business that could use some extra support during these times, please nominate them here: Serving clam fritters since 1950, the Hitching Post is known for these deep-fried gems that Rhode Islanders love. Their seafood is incredible. I came over from the Homesick Texan. These clam cakes are made locally in Portland, Maine. Be the first to review this recipe. Rocky Point Park Clam. David, I read your article in the NY Times in 07. Hard to find in Jacksonville, FL. If you watch this, Lilian’s version from Bob’s Clam Shack is no dairy. Yes. Quito's Restaurant serves local seafood year round. A military brat, she grew up longing for the sort of community she might have found at the Lincoln Del. Reserve liquid. You can keep the clams warm in the oven while you fry the second batch, but with clams or oysters, you should consider serving them as soon as they have drained. Steep the clams in buttermilk. You'll receive your first newsletter soon! We’re aware that these uncertain times are limiting many aspects of life. They were sold in many places. I dream of Mcrays…..my fav restaurant that is no more. Over medium heat, saute the vegetables in a frying pan until vegetables are tender. When I’m back home with my family I’ll stop on by. Get more stories delivered right to your email. It helps the fry mix stick better. All materials used with permission. Ah, what memories :-). Originally published July 18, 2011. Amy, cherrystones and littlenecks, won’t work, alas. But be careful—the oil will rise quickly. That being said, I can’t justify you spending more money based upon a photo. I’m 80 and no longer cook. one of the local grocers sells steamers, i usually just steam them but it kills me knowing if i could just shuck the littel beggers i could enjoy them fried. We made two changes to the recipe as it was posted, we added some hot sauce to the buttermilk and quite a bit more pepper as we wanted a little more heat…It was perfect! I fully realize this is a recipe for fresh raw clams. Nothing like a fried whole clam with a big belly. Do let me know how it turns out. Mucking it up with spices—which is hard to resist—should be avoided at all costs. But if all we can get here are canned clams, could a person make this anyway and just cook them a tad less? This joint has been knocked down five times by hurricanes, but keeps rebuilding and churning out more delicious seafood. Great tip! Please let me know how it turns out! Hey Paul, it looks like this is the second time they have reopened it. They are a guilty pleasure of mine and my husband’s….yes….we LOVE them. How many people would this serve as an appetizer and how many for a meal? You can find this dining spot at 1079 Park Ave., Cranston, RI 02910. soon as i get off the plane in boson from north carolina i rush to get fried clams. Get Clam Bake Recipe from Food Network. 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Tess and Moishe Berenberg ran the St. Louis Park Lincoln Del; since the Del closed in 2000, their granddaughter, Wendi Zelkin Rosenstein, has been fielding requests for recipes from fans far and wide. Stopping at Macrays on the way home from Lincoln park. Remove and dump in an ice cold bath. They were excellent but my buddy thought they were missing something. After a day at Lincoln Park. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. That means it’ll be a whole year before I have fried clams again from the motherlode. Brightly colored tables and animal statues galore will bring a smile to your face before you even sink your teeth into those mouthwatering fritters. Sticking to each other some practice to avoid cutting into the clam removing... Would have been going there for years that you mentioned a lincoln park clam cake recipe method on my own at home wish luck... On RI clams the kit clams seem to have been going there for.. 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