Rhode Island Clam Chowder Recipe
Mac and The Big Cheese prepare an amazing Rhode Island Clam Chowder recipe during their taping of the live tailgate DVD in Kansas City.
Rhode Island Clamcakes 2016
Rhode Island Clamcakes 2016
like comment share and please subscribe my ALL Recipes channel watch more video.........
serves 6 people Time:45 minutes
..........Ingredients.........
1) 16-18 quahog clams
2) 6 cups canola or vegetable oil
3) 2 eggs, beaten
4) 1⁄2 cup milk
5) 1⁄2 cup lager or other light beer
6) 1 3⁄4 cups all-purpose flour
7) 1⁄4 cup cornmeal
8) 2 tsp. baking powder
9) 1 1⁄2 tsp. kosher salt
10) 2 tsp. sugar
11) 1⁄4 tsp. freshly ground black pepper
12) 1⁄2 tsp. sweet Hungarian paprika
..........Instructions..........
1) Steam 16 to 18 clams in 2 cups of water (or 1 cup
of water and 1 cup of lager, if you like) in a large covered stockpot. When the clams have all opened (about 8 minutes), remove the meat from the shells and cool completely before using. Reserve 1⁄2 cup of the clam cooking liquid. Chop clams finely into pea-sized pieces. Reserve
2) Over medium-high heat, heat canola oil in a heavy 6-quart pot fitted with a deep fry thermometer.
3) In a small bowl, mix the eggs, milk, reserved clam clam cooking liquid, and beer. In a large bowl, combine the flour, cornmeal, baking powder, salt, sugar, pepper, and paprika. Make a well in the center of the dry ingredients and pour in the liquids. Fold the batter gently, until it is completely hydrated but not yet totally smooth. Add the clams and finish folding to combine.
4) When the frying oil reaches 365° F, use two large spoons to scoop and scrape about 2 tablespoons of batter into the oil. Drop three of four more cakes into the oil in this manner and fry until they are crisp and golden, 6-7 minutes, carefully maintaining an oil temperature between 350 and 365° F. Use a mesh strainer or slotted spoon to transfer the clamcakes to a paper towel-lined sheet pan to drain. Continue cooking the rest of the batter in this way and serve immediately with red or white clam chowder, tartar sauce, or hot sauce.
Crispy Deep Fried Clam Cakes with Tartar Sauce | Forever Pans Frying Pan by Emeril Lagasse
Subscribe to our channel:
For more tasty recipes and instructional videos!
Get yours at:
#EmerilLagasse #EmerilEveryday #ForeverPans #Cookware
Impress your friends and family with these delectable homemade clam cakes. Make the batter and toss with your fresh clams. Heat vegetable oil in the 11-in. high-sided fry pan and drop the batter in one scoop at a time. Once golden brown, remove and drain. Serve with your homemade tartar sauce and lemon wedges. You won't be able to stop eating these!
Get more information, recipes & buy direct at:
Join us on social:
Facebook:
Instagram:
Twitter:
Pinterest:
Crispy Deep Fried Clam Cakes with Tartar Sauce | Forever Pans Frying Pan by Emeril Lagasse
#clamcakerecipes #howtomakeclamcakes #emerillagassepanset #panset #potsandpansset
#appetizers #partyapps #clamcakes #seafoodrecipes #fryingpan #nonstickpans
Clam Cakes
Makes about 36
Ingredients:
2 ¼ cups chopped fresh clams
BATTER
1 ½ cups all-purpose flour
1 ½ tsp. baking powder
½ tsp. salt
½ tsp. Emeril’s Original Essence seasoning, plus more for dusting
⅛ tsp. ground cayenne pepper
1 large egg, beaten
½ cup milk
½ cup clam juice
3 tbsp. chopped shallots
1 tbsp. finely chopped green onions
1 tbsp. minced parsley
1 tsp. minced garlic
vegetable oil, for frying
TARTAR SAUCE
1 cup mayonnaise
2 tbsp. chopped green onions or scallions (green part only)
2 tbsp. drained sweet pickle relish
1 tbsp. drained capers (chopped if large)
1 tbsp. minced fresh parsley leaves
2 tsp. Dijon mustard
1 tsp. fresh lemon juice
½ tsp. minced fresh tarragon
¼ tsp. salt
¼ tsp. ground cayenne pepper
chopped parsley leaves, for garnish
lemon wedges, for garnish
Directions:
1. Drain the clams while making the batter.
2. Into a large bowl, sift the flour, baking powder, salt, Essence seasoning, and cayenne pepper. Add the egg, milk, and clam juice and mix to make a thick batter. Fold in the clams, shallots, green onions, parsley, and garlic.
3. In the High-Sided Fry Pan, add enough oil to reach halfway up the sides of the pan. Heat the oil to 350° F/177° C. When the oil is hot, add batches of the Batter (about 1 tbsp. at a time). Turn the batter once while cooking. Cook until golden brown (3–4 minutes).
4. Remove the clam cakes with a slotted spoon, drain on paper towels, and season lightly with Essence seasoning.
5. In a bowl, combine the Tartar Sauce ingredients.
6. Arrange the clam cakes on a large platter with the Tartar Sauce in a bowl in the center of the platter. Garnish with the parsley and serve with the lemon wedges on the side.
Clam Fritters
2014 Easter
Iggy's Recipe | Clam Cakes
What's a RI Clam Cake? They're Awesome and I Pick My Personal Favorite!
Clam Cakes are a Rhode Island original. And with apologies to my Rhode Island friends, in today’s edition of the vlog, I weigh in on where to get the BEST clam cake in the Ocean State. To me, it’s a bit like Red Sox vs. Yankees, you can only have one favorite team. And I’m pretty sure that it is determined at birth. If you haven’t had a clam cake, do yourself a favor and grab one soon. They may be terrible for you, but one or two definitely won’t kill you!
Music:
Cameras:
Canon EOS R
Canon 70D
Canon G7X Mark II
Sony RX100 V
GoPro Hero 7 Black
Drones:
DJI Phantom 4
DJI Mavic Pro
DJI Mavic Air 2