Rhode Island Clam Cakes

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 2 large eggs
• 1 cup clam juice
• 1/4 cup whole milk
• 1 1/2 cups chopped clams, drained
• 2 tbsp finely chopped yellow onion
• 2 qt vegetable oil for frying
• 1 lemon, cut into wedges

Before you cook

• Drain the chopped clams and reserve the juice for the batter.
• Finely chop the onion.
• Set a wire rack over a sheet pan.

Steps

1. Whisk the flour, baking powder, salt, black pepper, and cayenne together in a large bowl.
2. Beat the eggs, clam juice, and milk together in a second bowl.
3. Pour the wet mixture into the dry ingredients and stir just until no dry flour remains.
4. Fold in the chopped clams and onion, then let the batter rest for 10 minutes.
5. Pour the oil into a deep pot to a depth of 3 inches and heat it to 350°F.
6. Drop rounded tablespoons of batter into the oil, working in batches of six or seven.
7. Fry for 4 to 5 minutes, turning the cakes once, until they are deep golden brown all over.
8. Cut one open to check that the center is cooked through and not gummy.
9. Lift the clam cakes onto the wire rack and sprinkle them with salt.
10. Bring the oil back to 350°F and fry the remaining batter.
11. Serve hot in a paper-lined basket with lemon wedges.