Ideas for Rhode Island Clamcakes, anyone (Wendy)?

OK - so I love RI clamcakes and would love to figure out a way to make them lo carb, lo fat.  Anyone been successful in using almond flour and/or unflavored protein powder instead of regular flour?  We tried several weeks ago, but because there is no glutein in these two items, (like there is in regular flour) they fell apart when cooked.  Any suggestions would be greatly appreciated. Thanks! Robin

Robin, I've never heard of RI clamcakes so I did a search for them.  Sounds yummy.   I'm not familiar with cooking with some of the other flours like almond, but I don't think that would work in a recipe like this.  What you might try is one of the low carb baking mixes.  Before surgery, I ordered a BUNCH of low carb stuff at www.Netrition.com I just looked and they have this:  And the description says:  Carbquik Bake Mix is a revolutionary baking mix for everyone counting carbs. It's made from wheat so it tastes like flour, try it and you'll see that it tastes as good or better than the leading brand, with 90% less carbs! Carbquik will work in almost any recipe calling for traditional bake mix. It can be used in pancakes, biscuits, waffles, pizzas, and just about any other baked product. You can even fry with it (don't try that with other low-carb bake mixes).

Most low-carb bake mixes are made from soy, giving them gritty textures and soy aftertastes. Since Carbquik is made from wheat, products made with it taste just like products made using flour or other bake mixes. It's even lower in sodium and calories than the leading full-carb mix! Not only that, but most Carbquik recipes have 3 net carbs or less per serving!

Carbquik is a complete, Low-Carb baking mix made with Carbalose that is similar to Bisquik. Since Carbquik is made from Carbalose instead of regular flour, it contains 90% less Net Carbs than Bisquik! Carbquik can be used in many recipes, such as biscuits, muffins, pancakes, waffles, pizza crust, and dumplings, as well as many cake and sweet dough recipes.  Carbalose is made through a unique process and contains Enzyme-Modified Wheat, as well as Plant fiber, Wheat protein and some unique conditioners, enzymes and emulsifiers. Carbalose does not contain any soy protein, sugar-alcohols, dairy, animal-originated, trans-fatty, or saturated fat products.  1 lb. box = $4.39 Shipping ain't cheap, BUT, once on this web site you'll see lots of other low carb goodies to order to make placing an order worthwhile.  I need to start making some of the packs of stuff I bought! I think it also comes in a bigger pack, so maybe some folks in same area would want to order and share the bag and the cost. Check out post HERE at Low Carb Friends forum about this product.  Sounds good...

Nutrition Facts Serving Size: 17 g Servings Per Container: 27
		Amount Per Serving		% Daily Value*
	Total Calories	60
	Calories From Fat	40
	Total Fat	4.5	g	7%
	Saturated Fat	1.5	g	9%
	Trans Fat	0	g
	Cholesterol	0	mg	0%
	Sodium	80	mg	3%
	Total Carbohydrates	7	g	2%
	Dietary Fiber	5	g	18%
	Sugars	0	g
	Show Net Carbs Net Carbs Minus Fiber	2	g
	Protein	4	g

Ingredients: Carbalose Flour (Enzyme-Enriched Wheat & Wheat Protein, Wheat Gluten, Wheat and Vegetable Fiber, High-Protein Wheat Flour, Canola Oil, Salt, Emulsifiers, Enzymes, Ascorbic Acid, Sucralose, Calcium Propionate), Palm Oil, Buttermilk Powder, Baking Powder, Egg White Solids, Lecithin, Salt, Natural & Artificial Flavors. The reviews on the product are mostly 5 stars too.  Read them ----> HERE!

Ummmmmmmm...  you mean like the kind they serve at Rocky Point Park?   LOVE clam cakes!  Are you from that area?  (I am!)  The product Wendy has described looks like something good to try.  Let me know if you do and how they come out!

Hey girl!  Where are you from?  I was born in Providence, my folks grew up in Pawtucket and I lived for about five years in Carolina, RI (a foreshadowing? LOL)  until we moved south.  Most of my relatives still live in lil Rhody.  My favorite place in the world is Green Hill Beach in South County.

LOL  I was born and raised in New Bedford!  So we have the same accent no doubt!  We will have to get together one day and share some stuffed quahogs and some good chowder!  Oh that's right, you Rhodies like Manhattan style chowder!  Well we can still enjoy and agree on the stuffies!

Bite your toungue!  It's New England or nothin for chowda!  And yeah, if you can find a good place for steamers, I am so there!  My accent is really non-existent, as I have lived in the south (Tenn, VA, NC, GA and SC) and then the midwest (Indiana) for 43 of my 49 years.  So how long did you live in New Bedford?  Family still there?

All right then!  We can talk!  The first time I laid eyes on Manhattan clam chowder was at Rocky Point Park and I was advised that that was what Rhodies ate!  To me it looked like something that came up the morning after the night before, if you get my drift... I do make my chowder with hard-shelled clams as opposed to our soft shell steamers, but it is great chowdah nonetheless!  And I have a good source of quahogs and little necks here, so any time you are in the mood to make the trip, lemme know!  I see that you are in the same town as Reenie.  She is always up for a trip round these parts.  Grab her and come on over!  We can cook up a storm!  Have you met Reenie yet?