Only In Essex Steamer Clam Cakes With Traditional New England Tartar Sauce

Recipe By: Laurie Lufkin
Published in: Ultimate Recipe Challenge

Clams:
1 largeVidalia onion
1 can beer (Budweiser or the like is fine)
Olive oil
6 lbs steamer clams

Traditional Tartar Sauce:
1/4 cup onion -- finely diced
1/4 cup dill pickles -- diced
3/4 cup mayonnaise
1 tablespoonpickle juice
2 cup canola oil or more -- according to manufacturer's instructions
on deep-fryer
3 cup all-purpose flour
2 teaspoon baking powder
2 teaspoon salt
2 eggs -- lightly beaten
1/2 cup evaporated milk
1 1/2 cup clam broth
Lemon wedges -- if desired


For the Clams: Over medium heat in a large pan, pour 3 tablespoons
olive oil. Chop onion into large chunks and saute in oil until lightly
cooked, about 5 minutes. Add the beer and the clams. Cover and cook
until all of the clams are opened, about 10 to 15 minutes depending on
how many you have in the pan.

Remove pan from heat, uncover and allow to cool to the touch before
shucking.

Push the clams to the side so that there is broth visible to rinse the
clams in after shucking. Remove clams from shell 1 at a time and pull
off membrane that covers the neck and discard. Rinse shucked clams in
broth and set aside. When all clams are shucked, drain the broth out
of them by giving them a slight squeeze over the pan of broth. Chop
roughly and set aside.

For the tartar sauce: Mix all ingredients in a small bowl to serve
with clam cakes. Refrigerate until serving.

For the clam cakes: In a deep-fryer or on the stove top in a deep
skillet, preheat oil to 375 degrees F.

In a large bowl, combine flour, baking powder and salt. Fold in eggs,
evaporated milk and clam broth until thoroughly mixed. Stir in clams
and mix well.

Dip a spoon into the heated oil, then take a 2 tablespoon sized scoop
of the fritter mixture and carefully drop into oil. Turn the cake over
when the first side is browned. Fritters should be cooked through and
browned in 4 to 5 minutes. Remove with a skimmer and drain on brown
paper bag. Reseason with additional salt, if desired. Serve with the
tartar sauce and enjoy! If desired, serve on small plates with wedges
of lemon.


Recipe Notes

Recipe courtesy Laurie Lufkin, Essex MA

Prep Time:20 minInactive Prep Time: hr minCook Time:30 min
Level:
Intermediate
Serves:
18 small crab cakes

TerryPogue
http://www.terrypogue.com/Terry

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