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Clam Cakes
For a quick lunch or supper that can be mixed early in the day for fast cooking at the eleventh hour, there is nothing like Cape Cod Clam Cakes.
1 dozen large quahogs
1 cup of flour
1 cup of milk
1 egg
If you are tired of opening the reluctant clams, you can buy just the meats in any fish store. 1/2 quart of quahog meats and juice would be equivalent of the specified 1 dz. large quahogs.
Mix the batter of flour, egg and milk first, and add very little salt, since the clams themselves are salty, and the clam cakes are to be fried in pork scraps. Add the ground meats to the batter, and if it is too thin, a little more flour may be added to get the right consistency for frying. If you feel that a little - and just a little, too - onion would perk up the recipe, chop the onion very finely, and add sparingly to the mixture. Handle the mixture lightly, because, as in the making of hamburg patties, hard-packed cakes are tough and don’t have that delicious juiciness.
Fry the cakes lightly and slowly in a shallow frying pan or on your large grill plate, and serve very hot. A wonderful accompaniment to these clam cakes is a spicy chili sauce, with horseradish added.
This is a wonderful dish, easy to prepare, and a joy to eat ideal for a Saturday or Sunday night supper.
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