New England Dinner

I generally cook about once a week, if that, but when I do, I like to make it memorable.  So I thought it would be nice to make Clam Chowder since soup is so nourishing on a cold rainy day. 

I decided to make New England Clam Chowder instead of Manhattan style, knowing that my dad, a native Rhode Islander, would probably come back to haunt me!   New Englanders have a true rivalry about which chowder is best.  Here's a bit of background on the issued of Manhattan vs New England chowders.  But I decided to take that chance anyhow.  To complement my chowder, I also made clam cakes.

I remember clam cakes as a child when we visited New England every couple years.  I recall seeing roadside stands, or clam shacks,  selling clam cakes, chowder, and lemonade, usually nothing else.  I remember we would often stop at a clam shack for a salty order of clamcakes when we were out and about and got hungry.  This was before the days of fast food chains around every corner.  

Since we didn't live in Rhode Island, my mom perfected a recipe early on so we could continue to enjoy them at home.   I've included it here:

 

NEW ENGLAND CLAMCAKES

2 c flour
1 1/2 t salt
1/2 t sugar
1T baking powder

Sift all the above into a bowl.
Mix 1 can (6 oz) including broth with enough milk to make 1 1/4 cups.  Stir 1 unbeaten egg and the clam and milk mixture into the flour until it is thick.  Drop batter by tablespoon into hot fat to deep fry.  Turn to brown both sides.  When brown, lift out and drain.  Sprinkle with salt if desired while still hot.  Makes about 2-3 dozen. 

Oh, and did I mention I'm highly allergic to the iodine in shellfish, some more than others?  Delicious as it was, I'm paying the price.  I'll be fine tomorrow.