New England Clam cakes were often served at restaurants and roadside stands and are eaten as a finger fo or alongside a bowl of clam chowder. This recipe yields about 24-30 clam cakes - depending on size.
Mix all the ingredients together. It should have the consistency of a very thick pancake batter. See the above.When your oil is hot, add the liquid ingredients to the dry ingredients and mix until combined.
Using a tablespoon or 1 oz cookie scoop, drop 1 oz of batter into the hot oil at a time. My small pot holds about 8 at a time. Do not overcrowd the pot.Fry until golden brown on both sides, about 7-8 minutes.
Drain on paper towels and sprinkle with sea salt while still hot.
Notes
Canola oil is what I use, but peanut oil is more traditional.
Be sure to use candy or cooking thermometer to ensure proper cooking temperature. If the temperature is too low, your food will absorb oil. If it's too high, the food will be dark brown on the outside but undercooked on the inside. Clam cakes should have an internal temperature of at least 165°F (74°C) to ensure they are cooked thoroughly and safe to eat.
You can freeze cooked clam cakes. Reheat in the oven or air fryer for best results. For the oven, reheat at 350 degrees F for about 10 to 15 minutes or the Air Fryer at 350 degrees F for 5 to 7 minutes.