Fourth of July and Clam Cakes!

I was born and raised in Rhode Island, always traveling to the beach and eating seafood. One thing that has always brought me a sense of 'homeness' and comfort has been clam cakes. In Rhode Island - it's home-food and a good indicator of summer! And in the last year I have missed the salty, crusty, doughy deliciousness that is comfort. I have been gluten free for one year now. And in the last year, and I have never had quite the gluten-free epiphany as I had tonight.
So all you non-RI'ers say "what on EARTH is a clam cake?!". Some just assume it's like a crab cake. Wrong. A fritter? Wrong. Well, not exactly wrong, but still not right. Let me show you:
I've had many let-downs in my gluten-free cooking and baking, and I was so scared that this would be one. Perhaps one of the biggest disappointments in gluten free cooking is that you so long anticipate such good food, to end up with such a flop, something that doesn't taste anything like what you wanted or remembered.
This success was so long-awaited I almost cried. I was so afraid for it to fail.
My best friend is getting married in September, so (naturally) my boyfriend and I had to get a very exciting gift for them as best man and maid of honor. They so longed for a fryalator. ...I didn't disclose my secret happiness in this decision, ah the possibility of gluten free fried food! Of course after driving two hours to them with their long-awaited gift in tow, they were happy to oblige my home-comfort craving.
I'm not going to lie - I was waiting for that heartbreaking failure. I really had no idea quite what I was doing when I started concocting this recipe. I had an original clam cake recipe and my idea of what might work. This is what I got:


Rhode Island Style CLAM CAKES (gluten free!)

1 cup white rice flour
1/2 cup tapioca flour/starch
1/2 cup corn starch
2 tablespoons baking powder
1 teaspoon salt
1 tablespoon sugar

1/2 cup milk

1/2 cup clam juice
1 cup minced clams

Combine the wet and dry ingredients and stir in clams. If batter is too thick, add milk and clam juice in equal amounts until thick (but not runny!) . Drop into hot oil (375) by the tablespoon. Remove from oil and drop on paper towels. Salt. Enjoy!

You will not be disappointed! Enjoy!
P.S. Sorry about my horrible photography...hopefully it will improve!