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1
For the Clams: Over medium heat in a large pan, pour 3 tablespoons olive oil.
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2
Chop onion into large chunks and saute in oil until lightly cooked, about 5 minutes.
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3
Add the beer and the clams.
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4
Cover and cook until all of the clams are opened, about 10 to 15 minutes depending on how many you have in the pan.
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5
Remove pan from heat, uncover and allow to cool to the touch before shucking.
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6
Push the clams to the side so that there is broth visible to rinse the clams in after shucking.
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7
Remove clams from shell 1 at a time and pull off membrane that covers the neck and discard.
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8
Rinse shucked clams in broth and set aside.
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9
When all clams are shucked, drain the broth out of them by giving them a slight squeeze over the pan of broth.
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10
Chop roughly and set aside.
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11
For the tartar sauce: Mix all ingredients in a small bowl to serve with clam cakes.
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12
Refrigerate until serving.
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13
For the clam cakes: In a deep-fryer or on the stove top in a deep skillet, preheat oil to 375 degrees F.
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14
In a large bowl, combine flour, baking powder and salt.
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15
Fold in eggs, evaporated milk and clam broth until thoroughly mixed.
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16
Stir in clams and mix well.
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17
Dip a spoon into the heated oil, then take a 2 tablespoon sized scoop of the fritter mixture and carefully drop into oil.
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18
Turn the cake over when the first side is browned.
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19
Fritters should be cooked through and browned in 4 to 5 minutes.
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20
Remove with a skimmer and drain on brown paper bag.
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21
Reseason with additional salt, if desired.
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22
Serve with the tartar sauce and enjoy!
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23
If desired, serve on small plates with wedges of lemon.
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24
A viewer, who may not be a professional cook, provided this recipe.
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25
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
