New England Clam Puffs (Clam Cakes)

FMM: I picked this recipe up when I lived in Connecticut. We used to use this recipe for the mussels we picked along the coastline. My recipe was called Clam Puffs, but a search on the Internet shows that they are more often called clam cakes.

I have not tried this, but you could try making this with canned clams using any of the juice from the can in place of some of the milk. One thing I remember about the ones we made in Connecticut is that they could have had more seafood flavor and using more clam juice in place of milk would help with this. I would also add more clams. I read somewhere that 1 pint fresh clams is equivlaent to 2 6.5-oz. cans clams.

1 egg
1 cup milk (substitute any clam liquor drained from the clams)
1 Tbsp. melted butter
1 1/2 cup flour
1 Tbsp. baking powder
1/2 tsp. salt
1 pint fresh clams, shucked (use any clam liquor to replace part of the milk)
Hot grease for deep frying

Beat together the egg, milk (with clam liquor) and melted butter. Stir in the flour, baking powder, salt and clams.

Drop by tablespoons in grease heated to 360° F. Brown and turn to brown the other side. Drain on brown paper bags or paper toweling. Serve hot.