Clam Cakes my Rhode Island style
Ingredients
- 1-1 1/4 cups minced clams, Quahogs preferred, or other hard shell clams
- 3 eggs
- 1/2-3/4 cups corn cut off the cob, raw or cooked, silver queen or shoepeg preferred
- 1/2 cup buttermilk (or regular milk otherwise)
- 1/2 cup clam broth
- 1/2 cup beer, Narragansett suggested, or more clam broth
- 2 1/2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon light brown sugar or maple syrup
- canola oil for deep frying
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