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To the clams, add 1/2 cup milk, a large beaten egg, and 2 tablespoons of melted salted butter. The liquid ingredients. In a large bowl, whisk together 2 1/2 cups flour, 1 tablespoon baking soda, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon each of baking powder and freshly ground black pepper.
Mix clams, eggs, crushed crackers, parsley, and grated onion. In pan in hot butter, spoon clam mixture into 4 mounds, gently flattening each with back of spoon. Cook cakes until browned on both sides, about 3-5 minutes per side.
Bring oil to 375° (or as close as you can). Meanwhile, in a small bowl, combine the clams with their juices, milk, egg and butter. In a large bowl, whisk together the flour, baking soda, salt, baking powder, and pepper.
You’ll also find them in good company on our list of 75 Classic New England Foods. The best “how to make clam cakes” trick is to use baking soda as the leavening agent, which produces a drier exterior. A little lemon juice in the batter activates the soda, but is only barely detectable.
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