- May 4, 2024
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When family from out of state comes to visit, it is guaranteed to be a week full of good eating, especially if they are staying at my grandparents' house.
My grandmother pulls out a menu of all her classic meals, ensuring that no one goes hungry for even a minute.
One of those classics is an old New England recipe that has been passed down in my family for four generations now. My grandmother’s clam cake recipe, which is actually a recipe that originated in Maine in the 1800s with my grandfather’s sister-in-law’s mother, is now in my arsenal of delicious appetizers.
This crowd pleasing, pre-dinner dish is one of the most-asked-for in my family. Keeping it New England, this dish usually appears in the kitchen an hour or so before my grandmother’s vampire-killing, garlic-laden linguine and clam sauce hits the table.
This particular night was no different. The crackling of the oil in the fry pan acted as a gravitational pull, as e herding everyone into the kitchen. One plate was filled and emptied within seconds. This continued until the ravenous bunch turned sluggish.
The family recipe that I am sharing with you today is based on one can of minced clams, supposedly feeding two people. The original recipe called for oyster crackers but has been replaced with saltines over the years.
Clam cakes
(for two people)
What you need:
1 6.5 can of minced clams
21 saltine crackers, crushed
1 egg
1/4 teaspoon of baking soda
Pinch of garlic salt
What to do:
Mix all ingredients well and let sit for 15-20 minutes.
Add, by the spoonful to a heated fry pan with canola oil.
When you place it in the pan, make sure to pat it down to make a cake. Fry on both sides until golden brown. Serve with a salt shaker, for people to sprinkle on top.
