• Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 10 servings
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2 1/2 pounds flour

1/2 cup baking powder

1/2 tablespoon salt

1/2 tablespoon white pepper

2 extra large eggs

1 1/2 pints chopped quahogs

1 1/2 pints quahog (clam) juice

12 ounces beer

Canola oil, for frying


  1. Mix the flour, baking powder, salt, and white pepper in large bowl. Add the remaining ingredients and mix until well blended.
  2. In a pot fitted with a oil thermometer, heat the canola oil to 350 degrees. Using a 1/2 cup measure, scoop some clamcake mixture and carefully drop clamcakes into the hot oil. Deep fry in canola oil until golden brown.
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