Growing up in Rhode Island, stopping for clamcakes on the way to a day at the beach was always a special treat. The perfect clamcake should have just the right chewy-crunchy texture, and be loaded with pieces of fresh, Rhode Island quohogs.

NOTE: there's nothing from the garden in this recipe, but I like these so much that I just had to include it here.

Ingredients:
1 pint minced quohog clams
1 cup flour
1 1/2 tsp baking powder
1 tsp salt
1 large egg
1 cup milk
2-3 tsp. Melted butter
Canola oil for deep-frying

Directions:
1. Sift together dry ingredients, then blend with remaining ingredients. Batter will be very thick.

2. Heat oil to 375F in an electric skillet or wok. Using a small ice-cream scoop, drop batter into the hot oil and fry for about 3-4 minutes. Turn and fry until golden brown and cooked through.