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The recipe above for Rocky Point Clam Cakes.....I think someone should double check it.I tried to make these,NASTY !!!! I do believe the amount for the flour and white corn,have been mixed.Please retry this recipe.Thank You.....
Servings: 10
Ingredients
- 3 c. grnd quahogs (hard-shell chowder clams)
- 3 c. corn meal (preferably white)
- 1 c. all-purpose flour
- 6 tsp baking pwdr
- 3 x Large eggs
- 1 c. lowfat milk
- 1 c. quahog juice or possibly more as needed
Directions
- Mix corn meal, flour and baking pwdr. Beat Large eggs separately and add in lowfat milk to it. Combine lowfat milk, Large eggs and quahogs to dry ingredients and stir, adding sufficient quahog juice to make a smooth, thick batter.
- Fry the batter by a gravy-sized spoonful in deep fat at 360 degrees till well browned. Drain on a brown paper bag or possibly paper towel. Serve warm with the warm Rocky Point Clam Chowder (see recipe).
- This recipe yields 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 10 servings | |
| Calories 253 | |
| Calories from Fat 23 | 9% |
| Total Fat 2.68g | 3% |
| Saturated Fat 0.72g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 790mg | 33% |
| Potassium 142mg | 4% |
| Total Carbs 48.62g | 13% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.21g | 1% |
| Protein 7.43g | 12% |
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