Is it hot enough for ya?
The most popular people in Danvers these days are those who either have a pool, or know someone that does. We don't have a pool of our own, but I consider us to be 'pool-related,' by definition: to have a pool in the family; and we were expressly thankful for it this past week, so we didn't run the risk of actually melting into and becoming one with the pavement.
When the humidity becomes this unbearable, we always venture across town to my father and stepmother’s house so we can cool down in their pool. What we anticipate to be a quick dip, sometimes stretches into lunch, or longer- round two signaled by firing up the grill.
I am lucky to have a wonderful extended family of siblings, nieces and nephews, and one by one, especially on the hottest summer days, they can be expected to pop over, too. Sometimes the best get togethers are the ones that just happen.
So there we were on the hottest of days: grandparents, kids, grandkids and a few sprinklings of friends, (the number seemed to multiply by the minute), all having lunch by the pool, trying to stay cool. Before we knew it, dinner-time had arrived, when my step-mother decided to whip up a batch of her delicious clam cakes.
These tasty little treats go a long way, and she knew they would be the perfect hunger-buster for this hot day. I had forgotten how much I love her clam cakes, which I would describe as more of a fritter, with a soft batter packed with sweet little neck clams.
Clam Cakes can be made using canned clams, as noted in the recipe, or with shucked and chopped leftover steamers equaling at least a half cup- but really, are there ever any leftover steamers?
A summertime, poolside staple in our family, our clam cakes are served up with a healthy dollop of homemade tarter sauce, and kids and adults alike just love nibbling on them.
Luckily, I remembered to ask my stepmother to share out this old family recipe, and she was most happy to do so. I hope you and yours find these as tasty as we do! Enjoy!
1-2 c. vegetable oil
(for each can used)
1 tsp. baking soda
Salt and pepper to taste
add flour until it makes a paste-like batter
*Heat up oil in a deep sided pot or fry-daddy. Drop a spoonful of batter in oil. Turn when browned. Serve with tarter sauce or ketchup.
For tarter sauce:
3/4 c. mayonaisse
¼ c. sweet relish
* Mix ingredients together well and serve!