Crispy and Delicious Clam Cakes

June 30, 2015

One of the best things about traveling is coming home with recipes to share with friends and family.  I spent a lovely week in New England visiting family, seeing historic landmarks and eating my weight in seafood.  I enjoyed everything from thick and rich clam chowder to succulent lobster rolls to fried clam cakes.  I had never heard of a clam cake and was intrigued by the dish.  It is very unlike a crab cake and closely resembles a fritter.  Chunks of clam are folded into biscuit batter and deep fried.  They are best served fresh with tartar sauce.

Clam Cakes


2 1/4 cups chopped fresh clams
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1/4 teaspoon cayenne
1 large egg, beaten
1/2 cup milk
1/2 cup clam juice
3 to 5 scallions, thinly sliced
peanut oil, for frying
tartar sauce, for serving
lemon wedges, for serving


Step 1: In a large bowl, combine the flour, baking powder, salt, garlic powder, onion powder and cayenne. Mix all the ingredients together and break up any lumps.  Add the egg, milk, and clam juice, and mix to make a thick batter. Fold in the clams and chives.

Step 2: Heat peanut oil in a large dutch oven over medium high heat until it reaches 350 degrees Fahrenheit.  Using a large spoon or cookie scoop, gently drop the batter into the oil.  Fry the cakes until golden brown and floating.

Step 3: Drain the fritters on a plate lined with a paper towel. 

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