|Preparation time||15 min|
|Cooking Time||10 min|
|Ready In||25 min|
|Level of Difficulty||Easy|
Linguica clam cakes are a type of savory pastry or fritter that are typically made with chopped clams, cornmeal, and linguica, a type of Portuguese sausage. The ingredients are mixed together to form a batter, which is then shaped into small cakes and fried until crispy and golden brown.
The dish is a specialty of the coastal regions of Southern New England, particularly Rhode Island and southeastern Massachusetts, where Portuguese and Italian immigrants have had a strong culinary influence. Linguica clam cakes are often served as a snack or appetizer, and are sometimes accompanied by tartar sauce or other dipping sauces.
While the recipe for linguica clam cakes may vary slightly depending on the cook or the region, the basic ingredients and preparation method are fairly consistent. The result is a delicious and hearty snack that combines the briny flavor of clams with the rich, smoky taste of linguica.
- It is not necessary to cook the linguica or chourico before adding to batter.
- Mix together the dry ingredients and set aside.
- In a medium bowl mix the egg, clam juice, and milk.
- Add dry ingredients to the wet ingredients, a little at a time, stirring well until the mixture is sticky.
- Mix in clams and linguica or chourico.
- Drop by tablespoon into medium hot oil in a deep fryer or heavy skillet. A good starting temperature is 375 degrees.
- The clam cakes will float; turn them over gently as they rise to fully cook both sides. Do not overload the cooker, as this will reduce heat too much. Drain on paper towels. These are best while still warm, but can be served at room temperature as well.