I'm from RI, I like my clamcakes the RI way. But to kit it up to a notch I'm willing to try. They look good my friend. Buy the way, I have watched all of your videos and just started to comment on videos.
Always enjoy your videos...so much better when done in an actual working restaurant kitchen.. My Dad had a small restaurant in the 50's and 60's, so my Brothers and I grew up in the biz.. Burgers, Steaks, and Broasted Chicken were the main menu items.. Love the Pizza Videos too..
I love that you cook from scratch and not out of a can!!! Moved to Wasilla, Alaska almost 4 years ago from Anchorage, AK and almost all or the restaurants cook out of a darn can or frozen...... I have yet to find a good place to go out for a nice meal with my kiddos!! So disappointed !!! Always watch and love your channel and vids, keep it going Blues Brother😎
Guess you have to cook the good food at home, what a shame they can't cook up North. Happy Spring, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
that batter conserves in the fridge. Taking it out and let it in a warm room, it will stiil rise. When baking it off in a waflle maker do some olive or arachide oil in it to prevent sticking. Them fritters are good.
Too many ingredients !! I prefer plain old clam cakes from Aunt Carrie's Restaurant in Narragansett, Rhode Island. just my humble opinion. To each their own.
“I tested one and it was rare on the inside”.....wondered where that last one went, when you pulled 6 out, and there were 5 on the plate, lol. Looks soooooo good!!!
