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Harmon’s Clam Cakes combine one of the sea’s sweetest treats – fresh clams – with a delicate panko crust seasoned perfectly to bring out the natural goodness of the clams and seal in the savory flavor. Like its cousin the crab cake, Harmon’s Clam Cakes can be pan-seared and ready to eat in minutes.
Drop batter into the oil by the heaping tablespoon (we use a medium cookie dough scoop). Work in batches so as not to crowd the pan, adjusting heat as necessary to maintain the temperature. Fry until clam cakes are nicely browned and cooked through, 4 to 6 minutes total. Transfer to a baking sheet lined with paper towels to cool.
Ingredients. 1 Vegetable oil for frying. 2 2 cups chopped clams, with juices. 3 1/2 cup milk. 4 1 large egg, beaten. 5 2 tablespoons salted butter, melted. 6 2 1/2 cups all-purpose flour. 7 1 tablespoon baking soda. 8 1 1/4 teaspoons kosher salt. 9 1/4 teaspoon baking powder. 10 1/4 teaspoon freshly ground black pepper.
DIRECTIONS 1 Mix clams, eggs, crushed crackers, parsley, and grated onion. 2 In pan in hot butter, spoon clam mixture into 4 mounds, gently flattening each with back of spoon. 3 Cook cakes until browned on both sides, about 3-5 minutes per side. 4 Serve with tartar sauce and lemon wedges, if desired. More …
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