Clam Cakes

Method

1. Drain 100 g chopped quahog clams in a sieve set over a bowl, keeping the juice. Press lightly to release the liquid, then measure out 60 ml clam juice, topping up with bottled clam juice if you are short. Chop any large pieces of clam so no shred is bigger than a fingernail.
2. In a mixing bowl whisk together 70 g plain flour, 1 tsp baking powder, 0.25 tsp fine salt and 1 pinch black pepper so the raising agent is evenly distributed.
3. In a second bowl beat 1 egg until smooth, then whisk in the reserved 60 ml clam juice and 2 tbsp whole milk. Pour the wet mixture into the dry and stir with a fork just until no dry flour remains — the batter should be thick enough to sit up on a spoon, not pourable. Fold in the drained clams. Leave to rest for 10 minutes while the oil heats.