New England Clam cakes are often served at restaurants and roadside stands and are eaten as finger food. These clam cakes are light, crisp, and full of clams. Try in these dunked into your clam chowder!
New England Clam Cakes are a popular east coast snack food most commonly found in areas of coastal Southern Massachusetts, Rhode Island, and Maine.
The clam cake is a deep-fried dough mixture containing chopped clams that have a cake-like consistency. Crispy, golden brown on the outside, light and fluffy on the inside. Freshly made, these are steamy, chewy and delicious.
New England Clam cakes are often served at restaurants and roadside stands and are eaten as a finger food. I most often enjoyed these with my family at a local stand in Southern Massachusetts just adjacent to the Rhode Island Sound. I have never seen these clam cakes prepared outside of New England other than when my Mom made them for us at home. We generally serve these alongside a bowl of clam chowder. In my opinion, they are best right out of the oil, lightly salted and doused with a little bit of malt vinegar. My husband prefers Tabasco while my daughter likes hers with ketchup.
Since we had some leftover clams from our New England Clam Boil this past weekend, we had some fresh clams to use up but if fresh clams are not available to you, you can certainly substitute canned chopped clams in this recipe.
LOOKING FOR MORE RECIPES?
- New England-Style Stuffed Clams (Stuffed Quahogs)
- Boston Brown Bread
- Traditional New England Clam Chowder
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New England Clam Cakes
- Canola oil , for frying
- 3 large eggs , lightly beaten
- 1 cup milk
- 1/2 cup clam broth
- 1 1/2 cups chopped clams
- 1 teaspoon salt
- 2 1/2 teaspoons baking powder
- 3 1/2 cups all-purpose flour
- Heat the oil to 350°F.
- Mix all the liquid ingredients together. Mix all the dry ingredients together. When your oil is hot, add the liquid ingredients into the dry ingredients and mix until just combined.
- Drop a tablespoon of batter into the hot oil at a time. Do not crowd the pot. Fry until golden brown on both sides, about 5 minutes.
- Drain on paper towels and sprinkle with sea salt while still hot.