Week 26: Reinventing Classics - New England Clam Chowder Cakes

I combined two New England classics; Clam chowder, and clam cakes (also known as fritters). I added corn to the cakes, because I love corn in my chowder, and made Cape Cod style potato chips for the chowder potatoes. I’d probably buy more clams next time, as I underestimated how many I had to shuck to get the right amount.

I used Sam Adams in the fritter dough to help make them fluffy, because it’s what I had in the fridge. Also, it stuck with the theme.

Served with tartar sauce and a horseradish mayo dip.