We also had clam cakes for first cousin once removed. It actually calls for canned clams, so I didn't have to do the search through multiple venues for ingredients routine. I prefer Rhode Island Clam Cakes, which I made this summer. These were okay, but rather liquid-y, partly due to my not reading the recipe all the way through in advance.
One is supposed to chill the clam cake mixture for at least 2 hours, and let the cakes dry out four 15 minutes after dipping them in egg and bread crumbs. I skipped that step entirely since I had to toss the bread crumbs intended for dipping into the mixture to get it to hold together.So while the Rhode Island Clam Cakes were luxuriously puffy, these Massachusetts Clam Cakes were flat. They were okay. People seemed to like them.They probably would have been better with the egg and bread crumb dipping. If you decide to make them, give yourself plenty of time
2 tablespoons butter
2 tablespoons minced shallot
1 1/4 cup bread crumbs
2 eggs, lightly beaten
1/2 cup cream
2 seven ounce cans minced clams, drained
1/2 cup minced celery
1 tablespoon lemon juice
2 tablespoons chopped parsley
1/2 teaspoon salt
1/8 teaspoon white pepper
1 egg beaten and diluted with one tablespoon water
fat for deep frying
1. Melt the butter in a saucepan and saute the shallot in the butter until soft but not browned.
2. Add one-half cup of the bread crumbs, the lightly beaten eggs, the cream, clams, celery, lemon juice, parsley , salt and pepper. Chill the mixture at least two hours.
3. Shape into eight two-inch cakes. Dip the cakes into the remaining crumbs and then into the remaining egg. Coast the cakes with crumbs a second time. Allow the cakes to dry out for fifteen minutes.
4. Fry the cakes, a few at a time, until golden brown in deep fat heated to 375 degrees. Drain. Makes four servings