Posted on Monday, September 12, 2016 in Appetizer Recipes

Mouthwatering Portuguese Linguiça Clam Cakes Recipe

Name: Mouthwatering Portuguese Linguiça Clam Cakes Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 Servings
Cuisine: Portuguese
Ingredients: 2 cups of flour; 1 teaspoon of baking powder; 1/2 teaspoon of onion powder; 1 and 1/2 teaspoons of salt; ¼ teaspoon of black pepper; 1 teaspoon of sugar; 1 egg; ¾ cup of clam juice; ¼ cup of milk; 8 oz. ( ½ pound) of chopped clams, cooked and drained; 1/2 cup of linguiça or chouriço

These golden, crispy Portuguese linguiça clam cakes deliver a savory explosion of smoky chouriço, briny Atlantic clams, and a hint of piri-piri heat. This traditional petisco uses a simple refogado-style flavor base to create an airy, fritter-like texture. Perfectly seasoned with onion powder and black pepper, they offer a coastal taste of the Azores that is ready in under 30 minutes.

4 of 5 / 393 ratings

Views: 341452

Crispy, smoky, and loaded with tender clams! These easy Portuguese clam cakes feature spicy linguiça for a cozy, authentic treat. Grab the 25-minute recipe now.

Mouthwatering Portuguese Linguiça Clam Cakes Recipe

Recipe Info

Preparation time	15 min
Cooking Time	10 min
Ready In	25 min
Level of Difficulty	Easy
Servings	6 Servings

Nutrition Facts (Per Serving)

Calories	150 kcal
Fat	8 g
Carbs	15 g
Protein	5 g

Ingredients

2 cups of flour1 teaspoon of baking powder1/2 teaspoon of onion powder1 and 1/2 teaspoons of salt¼ teaspoon of black pepper1 teaspoon of sugar1 egg¾ cup of clam juice¼ cup of milk8 oz. ( ½ pound) of chopped clams, cooked and drained1/2 cup of linguiça or chouriço

Preparation

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.

Recipe & Photo Credit: everydayportuguese.com

Tuga Pops

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Reviews

Christine Gonsalves

Can you make the batter up before time to cook later

3 Years ago, Monday, June 5, 2023
Dixie

Can I use can clams??

4 Years ago, Thursday, March 24, 2022
jenefa

nice combination, cannot wait to try it.

4 Years ago, Tuesday, March 22, 2022
Cecilia Viegas

How do you cook the clams? Thanks

4 Years ago, Monday, March 21, 2022
Diane Beaudoin

I made this recipe today and my neighbors loved them. DELICIOUS!!!!!!!!!

4 Years ago, Sunday, February 27, 2022

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