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Deviled Clam Cakes

This recipe appears in The World Is Your Oyster from our Summer 2024 issue.

Courses
Ingredients
  • 1 lb. frozen chopped clam meat, thawed and drained
  • 8 slices bacon, diced
  • 1 small onion, diced
  • 1 each red and green pepper, diced
  • 2 cups flour
  • 1 stick butter
  • 1 cup buttermilk
  • 6 cloves garlic, minced
  • 1 Tbsp 1-1/2 baking powder
  • 1 Tbsp chopped thyme
  • 2 Tbsp chopped parsley
  • 3 eggs
  • 4 cups oil to fry with
Instructions
  1. Melt butter in a sauté pan. Add bacon and render. Add onion, peppers, and garlic; sweat. Add thyme. 
  2. Mix flour and baking powder in a bowl. Mix in eggs and buttermilk to smooth—don’t over mix. Add clams, pepper mix, and parsley. Mix well and chill for 15 minutes. 
  3. Drop a spoonful of batter into 350-degree oil. Cook for 5 minutes per side. Remove and cool. Season with salt.
Read it online: https://www.capemaymag.com/recipe/deviled-clam-cakes/
Chef Jon Davies
Chef Jon Davies
Executive Chef