Clam Cakes

Makes 4 main-course

or 6 appetizer servings

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2 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon ground white pepper

2 teaspoons baking powder

1 cup minced clams and their juices

1 cup milk

1 egg, beaten

Canola or vegetable oil

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1. In a large mixing bowl, place the flour, salt, white pepper, and baking powder, and mix well. In a separate bowl, mix together the milk and egg, and add the minced clams and juices. Add the liquid mixture to the dry ingredients, and mix well. Allow to rest in the refrigerator for 15 minutes.

2. Fill a Dutch oven or large pot halfway with oil and turn on high heat. Using a candy thermometer, check the temperature; when it's 375 F, use a small ice cream scoop and drop some of the batter into the oil, being careful not to overcrowd it. Cook for 8-10 minutes. Using a slotted spoon, remove the clam cakes, and drain on paper- towel-lined baking trays. Keep warm in the oven until the rest are cooked. Serve with tartar sauce or cocktail sauce, or use to dip into clam chowder.

- Courtesy of Jeremy Nolen,

Whetstone Tavern

Per serving (based on 4): 426 calories; 10 grams protein; 59 grams carbohydrates; 5 grams sugar; 17 grams fat; 46 milligrams cholesterol; 848 milligrams sodium; 2 grams dietary fiber.EndText