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1
To make the clam cakes: If using clams in their shells, combine the clams and water in a large skillet.
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2
Bring to a boil, reduce heat to a simmer, then cover.
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3
Steam for 3 to 4 minutes, or until the shells open.
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4
Discard any clams that do not open.
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5
Remove from heat and let the clams cool in their shells.
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6
Take the meat out of the shells.
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7
Strain the clam juice, reserving 3/4 cup.
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8
Coarsely chop the clam meat.
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This will produce approximately 1 1/4 cups of chopped meat.
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10
If using jarred clams, drain well, reserving 3/4 cup of the juice.
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11
In a medium bowl, combine the chopped clams, bell pepper, parsley, and tarragon; set aside.
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12
In a large bowl, combine the all-purpose flour, semolina flour, baking powder, cayenne pepper, and salt.
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13
In a medium bowl, whisk together the milk, reserved or bottle clam juice, egg yolks, melted butter, and lemon juice.
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14
Stir the liquid ingredients and clam mixture into the dry ingredients to form a batter; set aside.
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15
In a large bowl, beat the egg whites until stiff, glossy peaks form.
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Fold them into the batter.
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17
Let the batter stand for 15 minutes.
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18
In a large nonstick skillet, heat 2 teaspoons of the oil over medium heat.
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19
Spoon in about 3 tablespoons of the batter for each clam cake (about 4 per batch).
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20
Cook, turning once, until lightly browned on each side, about 3 minutes total.
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21
Place the cakes on a plate in a low oven to keep warm.
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22
Repeat the process, adding more oil as needed, until all the batter is used.
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23
Serve hot with tartar sauce.
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24
To make the tartar sauce: In a medium bowl, combine all of the tartar sauce ingredients and stir to blend.
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25
Cover and refrigerate until ready to use.
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26
This sauce can be made up to 2 days ahead.
