Steamer Clam Cakes Recipes

Steps:

• Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.

Steps:

• 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.

Steps:

• Bring 2 1/2 cups water, 1/4 onion, 1 bay leaf, 1 quartered celery stalk and a few peppercorns to a boil in a large pot. Add 3 pounds scrubbed steamer clams; cover and cook until they open, about 10 minutes (discard any that do not open). Drain, then strain the liquid. To eat, remove the clams from their shells and rinse in the liquid. Dip in melted butter and serve with lemon wedges.

Steps:

• 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.
• 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 tartar sauce and lemon wedges.

Steps:

• Prepare clams: put them in a bowl or pan and cover with cold water; add some cornmeal& salt to the water- they'll ingest this and'spit out' any sand they're carrying.
• Leave them in this for 4 hrs, changing to clean water about halfway through.
• Discard any open clams.
• In a large stockpot, warm the oil over medium heat.
• Add the garlic& red pepper; saute until garlic is golden.
• Add the sausage, onion, tomatoes, wine& water; stir to mix.
• Add the clams, turn heat to high& cover- steam until clams open- approximately 8 minutes.
• Discard any clams that do not open.
• Divide clams and broth into 5 soup bowls; if desired, sprinkle with parsley& cilantro and serve with a lemon wedge.