New England Clam Cakes

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!

 

a pinnable image of new england clam cakes spilled out of a container onto a table.

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.

clam cakes in a cup lined with paper towels to drain any oil.

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.

clam cakes spilled out onto the table from a basket lines with paper towels.

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.

Want To Try This New England Clam Cake Recipe?

Pin it to your FOOD AND BEVERAGE OR RECIPE board & SAVE it for later!
Find me on Pinterest for more great recipes! I am always pinning yummy new content!
©Kitchen Dreaming by KitchenDreaming.com

 

New England Clam cakes are often served at restaurants and roadside stands and are eaten as a finger food.

New England Clam Cakes

Ronda Eagle | Kitchen Dreaming
New England Clam cakes are often served at restaurants and roadside stands and are eaten as a finger food.
5 from 10 votes
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Appetizer
Cuisine American
Servings 6 servings
Calories 338 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Be sure to use candy or cooking oil thermometer to ensure proper cooking temperature, To low a temperature and your food will absorb oil, too high and food  will be dark, burn and be undercooked on the inside.

Nutrition

Calories: 338kcalCarbohydrates: 59gProtein: 14gFat: 5gSaturated Fat: 2gCholesterol: 100mgSodium: 559mgPotassium: 352mgFiber: 2gSugar: 2gVitamin A: 226IUVitamin D: 1µgVitamin E: 1mgVitamin K: 1µgCalcium: 153mgFolate: 148µgIron: 4mgZinc: 1mg
Tried this recipe?Let us know how it was!

27 thoughts on “New England Clam Cakes”

  1. Hi Ronda,
    I just made a small batch and they came out just like ya stated they would! They were just fine and I also learned I should go with more baby clams or real ones then that would of been my best! I just can’t believe how people got to correct you when here you are bringing back such unbelievable memories? I can remember my Mom making these with the left over broken clams from the bushels of clams we would have they were just as good! I also remember a place called Rocky Point where I only would eat their clam cakes and there’s were a bit browner. I was wondering if you see this question what does the Malt Vinegar flavor do does that help with the browning better? I used corn oil and they came out ok but not as dark as the others were years ago? Maybe the oil was just dirty? LOL So anyways, I will never correct you but I sure will say “THANK YOU” for posting such a great little meal that brings back so many memories! Much appreciated! Joe

    Reply
  2. I haven’t had clam cakes in yrs… I miss the carnival sized ones from buttonwood park… New Bedford was my hometown until me and my mom moved to Florida when I was 7… the seafood in Florida is a hard pass… restaurants that serve fish & chips is fish and a bag of potato chips… or if they do give you fries as the chips they give you the ketchup abomination and not the malty vinegar… it’s hard to find a restaurant that really gives you a good taste of home… now Ted Peter’s in treasure island does have some off the chain clam chowder…

    Reply
    • Hi Serenity –
      I’m not sure where you live in Florida, but I know of two good New England seafood places with incredible food – One is Boston’s Seafood off Goldenrod in Orlando, FL and the other is Kelly’s Landing in Fort Lauderdale. If you ever find yourself near those cities, I would definitely give them a try. Thanks for stopping in and sharing.

      Reply
    • Hi Mary,

      This depends on how big or small you make your clam cakes. So, a serving would be 1/6th of however many this batter makes for you. That number for me could be 4 while for you a serving might be 6. Hope this helps. I do believe that the last time I made these, it made 24 clam cakes which is 4 for each person.

      Reply
    • Hi Mary Ann,
      I have never frozen them but I can’t see any reason why they can’t be frozen. Similar to hush puppies, these can be frozen and then re-heated by baking them in a pre-heated 350 degree F oven for about 10-12 minutes to crisp them back up and heat them through.

      Reply
  3. Maine has some of THE best clam cakes anywhere. These were almost a little too airy – as we are used to them being a little denser but they were still quite delicious.

    Reply
  4. OMG! We used to have these every summer on the coast of Maine. This recipe was light and fluffy and tasted just like the salty ocean. So good with some malt vinegar.

    Reply
    • Hi Chastity! I am so glad that you liked them. We used to have them in Westport, MA just outside Buzzard’s Bay (near Rhode Island) at a little roadside stand. My dad and I were just looking at photos of it this past weekend. I especially like the malt vinegar, too.

      Reply
      • I think you may have your geography a bit confused.   Westport is certainly on the Rhode Island border, but Buzzards Bay is 45 minutes in the other direction (without traffic).  Plus, Buzzards Bay is in the middle of the Cape Cod Canal.  From there you’d have to boat south, out of the canal, and across a decent-sized chunk of Massachusetts waters before you officially got to the Rhode Island Sound in Narragansett Bay.  The RI Sound starts at the mouth of Narragansett Bay and hugs close to shore until it merges with and eventually forms the easten extension of the Block Island Sound between Martha’s Vineyard and Block Island.  Obviously, you know where Westport is, but I think that for part the “next to Buzzards Bay” portion of that reply you may have been confusing Westport for Wareham.

        In any event, these “clam-puppies” look and sound terrific!   I’ll be trying them ASAP.  I have always served two delicious clam cakes as a beautiful, edible, flavor-enhancing garnish for my chowder.   But with these I think I could serve 3 or 4 in each bowl for the same (or less) money, without sacrificing quality.   Plus, I’d be able to serve these as an appetizer as well.   You gotta love cross-utilization!

        Also, anything to get to splash more things with malt vinegar!   Boardwalk Fries, Fish & Chips and Fried Pickles are great vehicles for malt vinegar, but more is better!   :)

        Thanks for posting this!

        Reply
        • Hi Russ,
          I do believe you’re right. I have that confused. It’s been quite many years since I lived in Dartmouth and would drive into Westport to get Clam’s at McCrays. Being younger, Buzzards bay seemed much closer to me as my parents liked to “go for a drive” to get out of the house — and I never knew where we would end up. Sometimes it was the Cape, sometimes another direction. :) Thanks for setting us straight, I appreciate your help.

          Reply
          • I am from Dartmouth also…been gone 7 yrs.
            I am making these today.
            Malt vinegar is ready.
            Can’t wait!

      • Hi, I was just thinking about clam cakes, they have something similar, conch fritters, at a restaurant near our Cape May cottage. As a kid, we spent summer vacation in Westport, Ma at my grandparent’s cottage, just steps from Buzzards Bay. The locals called it East Beach, or Town Beach, and, if you walked a bit further down East Beach Rd. you’d see Shandy’s By the Sea, that made the best clam cakes eva!! (notice the New England accent ) We would have to get at least three of the greasy bag orders to take home, because at least one wasn’t gonna make it….! I don’t think Shandy’s is by the sea anymore, but I’ll bet if you catch a breeze off Buzzards Bay standing on the”big rock” at just the right time of day, you might get a whiff of those clam cakes and smile….

        Reply
  5. I had clam cakes one time while visiting the coast of New England. I craved them for a long time after but never thought to look for a recipe until I stumbled upon yours on Pinterest. Awesome. I’ll stop back by and tell you if they taste as I remember!

    Reply

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.