There is nothing better to direct your mind to warmer days ahead than making clam cakes!! I make these every February for my husband and myself. We step back and dream that we are on the pier at Old Orchard Beach watching the waves and people who visit Maine every summer. My mother in-law, Pat, gave me her basic recipe years ago and I've modified it over the years to the recipe below. I used to be a fan of Harmon's Clam Cakes, which you can buy in your grocery freezer, however, they have NOTHING on these. The main reason is the lack of clam and the consistency of it. I believe they use finely minced clams which are hard to identify when looking at the cake itself. The recipe I'm sharing calls for chopped clams which give a hearty texture and flavor to the clam cake. I'm surprised that most restaurants use the frozen version because making them from scratch is so superior and the cost is about the same, if not cheaper. My rule is that I like to make two batches at once. It's just as easy to make two as it is one. You will need the following ingredients: 2 Sleeves of Saltine Crackers 2 Cans of CHOPPED Clams 1/2 Vidalia or Sweet Onion MINCED 2 Tbsp. Old Bay Seasoning 1 Tbsp. Italian Seasoning 1 tsp. Paprika 1 Tsp. Pepper 1 Tsp. Salt 2 Large Eggs 1 C. Panko Bread Crumbs In a food processor or by your mighty strong hand, crush the saltine crackers into very fine pieces. Add the Old Bay, salt, pepper, Italian seasoning, and paprika and set aside. Mince the onion into very fine pieces and add to the bread crumbs along with two eggs. Open the clams and do not drain them completely. Keep a little of the juice to add moisture to the mixture. At this time, add about 3 inches of canola oil to dutch oven or deep frying pan. Allow the oil to get hot ,but not beyond 350 degrees. Invest in a cooking thermometer to reach the correct temperature. They are under $10. While the oil is heating, thoroughly mix the clams, eggs, and dry ingredients. Form into 4 inch patties. Lastly, press the patties in panko bread crumbs on each side. This finishing touch allows the clam cakes to be chewing on the inside with a great crispy coating on the outside. Place in the oil and cook on each side for approximately 3-5 minutes. Place paper towels on a plate and remove the clam cakes from the oil. Pat off any excess oil. Tarter sauce is the best condiment to have for these. It's just relish and mayo mixed together. I also like to serve these with baked french fries and slaw. See the recipe for an easy slaw on my previous post, Pulled Pork and Slaw. A cold beer is the perfect drink compliment to this meal. While I'm not a beer drinker, there are a few times when I like to crack one open........#1 Mowing the Lawn #2 Eating these Babies!! A double batch will yield about 8 clam cakes. You can see the clams! I would have never eaten these as a kid. I was a very finicky eater with a limited diet. My dad and mom, however, loved these!! Back then, eating out was a treat, unlike today. They were thrilled to be able to go to Ken's in Scarborough and treat themselves to these once a summer if they were lucky. It's funny how smell can jog our memories because making these tonight, for a moment in time, I pictured myself in the back seat of their car listening to my dad's country music blasting and hearing them rave about how delicious their meal was, while I munched on fries and a burger!! Not to mention being able to smell the salty ocean breeze coming from nearby Pine Point. It's only a few weeks until spring arrives!! It's been a long winter for Mainers. In the meantime, if you want a taste of summer, try these. You won't be sorry!! One thing is for sure, you will not buy another frozen package after you do!!
