Rhode Island Clam Cakes
Crispy, golden fried dough balls studded with chopped clams - a Rhode Island classic often served alongside clam chowder at seaside clam shacks.
Prep Time
15 min
Cook Time
20 min
Servings
12
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 1/2 cup milk
- 1 (6.5 oz) can minced clams, drained (reserve juice)
- 1/4 cup clam juice
- Vegetable oil for frying
- Tartar sauce for serving
- 1
In a large bowl, whisk together flour, baking powder, salt, and pepper.
- 2
In another bowl, combine beaten eggs, milk, and clam juice.
- 3
Add wet ingredients to dry ingredients and mix until just combined.
- 4
Fold in drained clams gently.
- 5
Heat 2-3 inches of oil in a deep pot to 375°F.
- 6
Drop batter by tablespoons into hot oil, frying 4-5 at a time.
- 7
Fry for 2-3 minutes per side until golden brown.
- 8
Drain on paper towels and serve hot with tartar sauce.
Recipe Summary
Total Time: 35 minutes
Servings: 12
Difficulty: easy
This is an authentic Rhode Island recipe that has been passed down through generations. It represents the unique culinary heritage of the Ocean State.