Hush Puppy Style Clam Cakes Recipes

Steps:

• Put sourdough and all spices, jalapeno, garlic cloves and shallot into food processor with chopping blade and run until break is broken down into crumbs.
• Remove to mixing bowl and add cornbread mix and mix inches Add clam juice, eggs and 1/2 cup milk. Mix until forms batter. Fold in clams.
• Mix in panko crumbs to thicken the batter to a dough like consistency. If needed, add additional milk from remaining 1/2 cup.
• Heat oil in a deep sided skillet to 375.
• spoon out tablespoon sized ball of dough (approx 1" diameter), pat flat and place in pan. Cook approximately 2-3 minutes each side or until golden brown.

Steps:

• Mix cornmeal, cream-style corn, clams, onion, flour, baking powder, salt, and sugar in a bowl until batter is thoroughly combined. If batter is too thick, stir in milk, about 1 tablespoon at a time.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Scoop about 1 heaping tablespoon of batter per fritter and gently drop into the hot oil; deep-fry in small batches of 3 or 4 fritters until golden brown, 3 to 4 minutes. Drain fritters on paper towels.

Steps:

• Preheat and prep a pan as you would for pancakes -- lightly oil.
• Blend all ingredients, batter will be slightly lumpy.
• Check pan to make sure it is hot enough (when a few drops of water "dnace" on the surface).
• Pour batter to make about a 3 inch hoe cake.
• Flip when first side is lightly golden, and repeat.
• Continue until batter is gone.

Steps:

• 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.
• Serve with tartar sauce and lemon wedges, if desired.