Batter and Breading Solutions
Drum Rock Fritter Mix creates classic Rhode Island clam cakes that are crisp and golden outside while staying light and fluffy inside. Packed with chopped clams and served alongside New England clam chowder, they’re a true Rhode Island classic.
Ingredients
Preparation
Heat fryer oil to 350°F
Drain the chopped clams and reserve the juice.
Measure 12 oz total liquid. Start with the reserved clam juice, then top off with cold water, additional clam juice, or light beer.
In a mixing bowl, combine chopped clams, lemon zest, thyme, the12 oz. of liquid, and top with 1lb. Drum Rock Fritter Mix.
Gently fold with a spoon or spatula until just combined. Small lumps are fine. Do not overmix
Let the batter stand for 10 minutes to allow the leavening to activate and create a light, airy texture.
After the batter has rested, do not stir or remix. Scoop carefully from the side of the bowl to preserve the air in the batter.
Use a #50 scoop for appetizer-size bites or a #30 scoop for classic golf ball-size clam cakes.
Fry in batches for 3-4 minutes total, turning once, until golden brown and cooked through to 165°F internal.
Drain on a wire rack or paper towels.
Yield: approximately 3 dozen clam cakes
Suggested Finish: Serve hot alongside New England clam chowder for a classic Rhode Island pairing.
1 lb Drum Rock Fritter Mix
1 cup chopped clams, fresh, thawed frozen, or canned
12 oz total liquid: reserved clam juice, cold water, additional clam juice, or light beer
1/2 tsp lemon zest
1 tsp finely chopped thyme
Oil for frying