When you live in Rhode Island there is never a short supply of seafood recipes. This one has been handed down from friends back in the 70's. One batch is never enough so this is another recipe that I double."Serve with a sauce. Heat in a small pan: one 8 ounce can of tomato sauce, a couple dashes of Worchestershire sauce, and the juice of one half lemon. Pour over the cakes or use as a dipping sauce." - elm1430
Yield: 12 Ready in 45 minutes
7 people trying soon
Verified by stevemur
Clam Cakes Preparation
Heat vegetable oil in deep pot or fryer till very hot.
Combine first 7 ingredients. Mix well. Drop batter by spoonful into hot oil till golden.
I selected Main Dish for this recipe because I always serve Manhattan Clam Chowder with these Clam Cakes.
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