Clam Cakes

Instructions

1. Prepare the batter
   In a large bowl, whisk together the flour, baking powder, salt, pepper, and garlic powder. In a separate bowl, combine the beaten eggs, clam juice, and melted butter. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
2. Add the clams
   Fold in the chopped clams, parsley, and lemon juice. The batter should be thick but slightly loose - similar to a thick pancake batter. If it's too thick, add a tablespoon or two more of clam juice. Let the batter rest for 10 minutes.
3. Heat the oil
   In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a deep-fry thermometer to maintain consistent temperature. Line a baking sheet with paper towels for draining.
4. Fry the clam cakes
   Using a 1/4 cup measuring cup or ice cream scoop, carefully drop portions of batter into the hot oil, working in batches of 4-5 cakes at a time to avoid overcrowding. Fry until golden brown, about 3-4 minutes, turning occasionally with a slotted spoon for even cooking.
5. Drain and serve
   Remove the clam cakes with a slotted spoon and transfer to the paper towel-lined baking sheet to drain excess oil. Sprinkle lightly with salt while still hot. Serve immediately with tartar sauce or lemon wedges for the best texture and flavor.