Clam cake
From Wikipedia, the free encyclopedia
Clam cakes are a New England food, most common in Rhode Island, Massachusetts and Maine. Each clam cake is a deep fried ball of dough with chopped clam (usually quahog) and various other ingredients. The batter is made from flour, milk, clam juice, eggs and a leavening agent, typically baking powder. Some people refer to them as "fritters", though this name can confuse non-New Englanders. Clam cakes are most often served at take-out food outlets or other informal settings as finger food, often served alongside clam chowder during the summer months.
[edit] See also
[edit] External links
 |
This food-related article is a stub. You can help Wikipedia by expanding it. |
