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Each clam cake is a deep-fried ball-shaped mixture containing chopped clam (usually quahog) combined with various other ingredients to give it a firm, hushpuppy-like consistency once fried. [5] The batter is made from flour, milk, clam juice, eggs and a leavening agent, typically baking powder. Some recipes may include cornmeal.
Clam cake – also known as clam fritters [3] Clam dip – a dipping sauce and condiment; Clam liquor – a liquid extracted during cooking and opening of clams. Undiluted it is called clam broth. Clam pie – Type of meat pie White clam pie – a pizza variety; Clam soup – a soup prepared using clams as a main ingredient
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Clam pie – Savory meat pie prepared using clams White clam pie – a pizza variety; Clam soup – a soup prepared using clams as a main ingredient Clam chowder – a well-known chowder soup; Jaecheop-guk – a clear Korean soup made with small freshwater clams; Fabes con almejas – a clam and bean stew that originated in the principality of ...
Delaware. Meal: Blue crab cakes, french fries with vinegar, Dogfish Head 60 Minute IPA, peach pie The stars of the plate in Delaware are blue crab cakes, made with fresh, sweet blue crab from the ...
Kue putu – a traditional cylindrical-shaped and green-colored steamed cake. [8] It is consumed in Indonesia, Malaysia, and the Philippines. Nagasari – a traditional steamed cake made from rice flour, coconut milk and sugar, filled with slices of banana. [9] Nian gao; Red tortoise cake; Taro cake – typically steamed or fried
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Kamaboko has been made in Japan since the 14th century and is now available nearly worldwide. The simulated crab meat product kanikama (short for kani-kamaboko) is the best-known form of surimi in the West. Red-skinned and white kamaboko are typically served at celebratory and holiday meals, as red and white are considered to bring good luck.