Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Rhode Isl. Clamcake recipe for @SGH and whoever else wants it
anton
Posts: 1,813
Copied and pasted from my bro-in-law, sorry about the format. @SGH
rhode island clam cakes This recipe is best made with freshly ground clams, although it would still be good with finely chopped clams. Canned would be OK, and better to make it with canned than not at all, but please, please, please make this at least once with fresh clams. You will not be sorry. Use cake flour if you can get it; it will make a lighter, fluffier cake. All-purpose is fine if you can’t find cake flour. Use a “regular” beer, not a fancy one. Think Budweiser, Miller or Corona. For the remoulade, I used a recipe I developed with Elise from Simply Recipes. Be sure to keep your oil as close to 350 degrees as you can. The cakes will come out greasy if your oil gets too cool. Fry in batches to prevent this. You can use a Dutch oven with about 3-4 inches of oil in it, but I use a DeLonghi electric fryer, as it’s easier to control temperature with a dedicated fryer. Besides, it’s covered so I don’t get vaporized oil in the air. If you can’t eat all the cakes in one sitting, leave the oil in the fryer overnight; it’ll be fine. Then reheat and refry the leftover cakes for 2-3 minutes, turning once. Serves 6-8. Prep Time: 15 minutes, mostly to let the oil heat up Cook Time: 15 minutes, as you make these in 5-minute batches 1 recipe for remoulade Canola or other vegetable oil for frying 3 beaten eggs 1/2 cup buttermilk 1/2 cup clam broth 1/2 cup cold beer 2 teaspoons maple syrup 1 1/2 cups chopped or ground clams 1 teaspoon salt 2 1/2 teaspoons baking powder 3 1/2 cups cake flour, or all-purpose flour __________ Make the remoulade first and set aside. Heat the oil to 350 degrees. Mix all the liquid ingredients together except the beer. Mix all the dry ingredients together. When your oil is hot, add the beer to the liquid ingredients and mix gently. Stir in the dry ingredients just until combined. Drop a tablespoon of batter into the hot oil at a time. Do not crowd the pot. Let them sizzle for 30 seconds or so, then dislodge any that are stuck to the bottom with a chopstick or wooden skewer. Fry until golden brown on both sides, about 5 minutes. Drain on paper towels and serve while hot with the remoulade, Tabasco or tartar sauce. And beer. Lots of beer.
Remoulade (reh-moo-lahd) may be a classic French sauce, but it is the Louisiana version with which most of us are familiar. All remoulades are based on either oil or mayonnaise, and most Louisiana remoulades also have mustard, garlic, paprika and Cajun seasonings. If you do any traveling around Louisiana you’ll find that it seems like almost everyone has their own “secret recipe” for this sauce. It’s served most often with shrimp and crab cakes, po boy sandwiches and even chicken. It’s also awesome as a substitute for ketchup with french fries. Remoulade Sauce Recipe Prep time: 10 minutes Yield: Makes about 1 1/2 cups. If you don't have any pickle juice on hand, use a little lemon juice or vinegar. Save Recipe Ingredients 1 1/4 cups mayonnaise 1/3 cup mustard (Creole mustard if possible) 1 tablespoon sweet paprika 2 teaspoons Cajun or Creole seasoning 2 tablespoons prepared horseradish 1 teaspoon pickle juice (dill or sweet, your preference) 2 teaspoon hot sauce (preferably Tabasco) 2 large cloves garlic, minced and smashed 2 teaspoon Maple Syrup Method Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.
rhode island clam cakes This recipe is best made with freshly ground clams, although it would still be good with finely chopped clams. Canned would be OK, and better to make it with canned than not at all, but please, please, please make this at least once with fresh clams. You will not be sorry. Use cake flour if you can get it; it will make a lighter, fluffier cake. All-purpose is fine if you can’t find cake flour. Use a “regular” beer, not a fancy one. Think Budweiser, Miller or Corona. For the remoulade, I used a recipe I developed with Elise from Simply Recipes. Be sure to keep your oil as close to 350 degrees as you can. The cakes will come out greasy if your oil gets too cool. Fry in batches to prevent this. You can use a Dutch oven with about 3-4 inches of oil in it, but I use a DeLonghi electric fryer, as it’s easier to control temperature with a dedicated fryer. Besides, it’s covered so I don’t get vaporized oil in the air. If you can’t eat all the cakes in one sitting, leave the oil in the fryer overnight; it’ll be fine. Then reheat and refry the leftover cakes for 2-3 minutes, turning once. Serves 6-8. Prep Time: 15 minutes, mostly to let the oil heat up Cook Time: 15 minutes, as you make these in 5-minute batches 1 recipe for remoulade Canola or other vegetable oil for frying 3 beaten eggs 1/2 cup buttermilk 1/2 cup clam broth 1/2 cup cold beer 2 teaspoons maple syrup 1 1/2 cups chopped or ground clams 1 teaspoon salt 2 1/2 teaspoons baking powder 3 1/2 cups cake flour, or all-purpose flour __________ Make the remoulade first and set aside. Heat the oil to 350 degrees. Mix all the liquid ingredients together except the beer. Mix all the dry ingredients together. When your oil is hot, add the beer to the liquid ingredients and mix gently. Stir in the dry ingredients just until combined. Drop a tablespoon of batter into the hot oil at a time. Do not crowd the pot. Let them sizzle for 30 seconds or so, then dislodge any that are stuck to the bottom with a chopstick or wooden skewer. Fry until golden brown on both sides, about 5 minutes. Drain on paper towels and serve while hot with the remoulade, Tabasco or tartar sauce. And beer. Lots of beer.
Remoulade (reh-moo-lahd) may be a classic French sauce, but it is the Louisiana version with which most of us are familiar. All remoulades are based on either oil or mayonnaise, and most Louisiana remoulades also have mustard, garlic, paprika and Cajun seasonings. If you do any traveling around Louisiana you’ll find that it seems like almost everyone has their own “secret recipe” for this sauce. It’s served most often with shrimp and crab cakes, po boy sandwiches and even chicken. It’s also awesome as a substitute for ketchup with french fries. Remoulade Sauce Recipe Prep time: 10 minutes Yield: Makes about 1 1/2 cups. If you don't have any pickle juice on hand, use a little lemon juice or vinegar. Save Recipe Ingredients 1 1/4 cups mayonnaise 1/3 cup mustard (Creole mustard if possible) 1 tablespoon sweet paprika 2 teaspoons Cajun or Creole seasoning 2 tablespoons prepared horseradish 1 teaspoon pickle juice (dill or sweet, your preference) 2 teaspoon hot sauce (preferably Tabasco) 2 large cloves garlic, minced and smashed 2 teaspoon Maple Syrup Method Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay "
Comments
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum