Only in Essex steamer clam cakes with traditional New England tartar sauce Recipe | Food Network UK

Ingredients

• For the clam cakes
• 45ml olive oil
• 1 large Vidalia onion
• 1 (330ml) tin beer
• 3kg steamer clams
• 500ml rapeseed oil or more, for deep frying
• 450g plain flour
• 2 tsp baking powder
• 2 tsp salt
• 2 eggs, lightly beaten
• 120ml evaporated milk
• 375ml clam broth
• Lemon wedges, if desired
• For the tartar sauce
• 40g onion, finely diced
• 40g gherkin, diced
• 170ml mayonnaise
• 1 tbsp pickle juice