Clam Cakes

If I can't go to New England to eat them, I'll make them in the South to feast on. 

Tasty Clam Cakes

2— 6.5 oz cans minced clams

1— 6.5 oz can chopped clams

2 eggs

½ - ¾ cup clam juice

¾ cup bread crumbs

1 cup all purpose flour

1 tsp baking powder

1 tsp onion powder

¼ tsp cayenne pepper (or more)

Drain clams and reserve clam juice.  In medium bowl combine flour, bread crumbs, baking powder, onion powder, cayenne pepper and mix.  Create a well in the center of the mixture.

In separate bowl, beat the eggs together and add ½ cup of clam juice.  Pour into well, and using a fork, mix until well blended.  (You may need to add a little more juice, but not too much). 

Let sit for ten minutes in fridge and then shape into ¼ inch thickness and three inch diameter patties.  Return to let stand in fridge for one hour.

Cook in skillet in hot oil for 2-3 minutes per side.  Drain on brown paper bags and serve hot, with cocktail sauce or tartar sauce.

© Crackerberries 2012