R.I. Clam Cakes - Recipe

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R.I. CLAM CAKES
2 eggs 1/2 tsp. paprika 1 tsp. fresh chives or parsley, chopped 1/4 tsp. onion powder 1/2 tsp. salt 1/8 tsp. pepper 1 tbsp. sugar 1/2 cup milk 1 small can minced clams 1/2 cup clam broth or liquid 2 cups all-purpose flour 2 tsp. baking powder Drain clams well, reserving 1/2 cup of clam broth liquid. Combine all ingredients. Drop by tablespoonfuls into medium hot oil in a deep fryer or heavy skillet. Oil that is too hot or cakes which are too large will cause burning or uncooked centers. Adjust temperature up or down slightly to compensate. A good starting temperature is 360 degrees. The clam cakes will float; turn them over gently as they rise to fully cook both sides. Do not overload the cooker, as this will reduce heat too much. Fry only a few at a time. Drain on paper towels. Serve with tartar sauce or Portuguese hot sauce, or just garnish with slices of lemon and a few sprigs of fresh parsley or kale. These are best while still warm, but can be served at room temperature as well. These are an old New England favorite and have been served at Cape Cod clam shacks and Rhode Island sea-side diners for generations. Great for Summer picnics and cookouts! Submitted by: CM

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recipe reviews
R.I. Clam Cakes

· Aug 27 · #1925

AQ says:

I'm from Rhode Island and I can't wait to make this recipe. Just last week I went to Cape Cod with my family and we bought clam cakes. They were absolutely delicious. Thanks for the recipe!

· Jan 7 · #23148

Dustin (New Hampshire) says:

Very easy to make. Flavor was pretty good. I thought the texture was too doughy for me. I like clam cakes a little fluffier. If I try it again I might use more clams. Overall pretty good.

· Jun 6 · #36717

Cooks.com replies:

Hi Dustin,

If you like them to be a bit more fluffy, you can separate the eggs and beat the whites before adding them.

-- CM

· Jun 27 · #192118

Tammy M. Lane (Connecticut) replies:

Instead of milk use 7-Up or seltzer.

· May 27 · #187971

Bob (Massachusetts) replies:

Skip eggs

· Feb 19 · #28477

Ann-Marie (Cayman Islands) says:

Nice recipe... But after making it the first time, I thought it needed more flavor.
I used a 10 oz. can of baby clams, and all the clam liquid plus a little milk to make the 2 cups of liquid.
No paprika, 2 scallions instead of chives.
Doubled the onion powder, salt and pepper and added garlic power as well.
I preferred to use a teaspoon instead of tablespoon. With teaspoon you get golf ball sized cakes. My family and kids (2 and 5) love them. And since we live in Grand Cayman, I have also made them using conch. Delicious!

· Jul 15 · #40108

Bob egan (Ontario) says:

i am munching on a warm clam cake made w/ your recipe ....i used maine hen clams steamed cooled and diced ......life is good ....thanks so much, take care and warm tasty regards ....bob

· Nov 5 · #82838

Nancy (Florida) says:

Just a suggestion for making clamcakes, the easy way. Kenyon's Grist Mill, in R.I., makes a dry clamcake mix. You just add the clams and juice. I believe they might have a website. There is also another dry clamcake mix called, Krispy clamcake/fritter mix. Hope you enjoy.

· May 27 · #187970

Bob Bacon (Massachusetts) replies:

I drove buy this locale, many, many times. oldest grist in USA. Next door local store on record. In USA

· Jan 25 · #92293

Collette (North Carolina) says:

I am from RI and now live in NC. My mom makes these all the time. Her recipe is alot simpler than this but still good. I look forward to trying this one. I want my husband to try them. One of the good foods from RI that I miss. I would also love to find a really good New England fish and chips recipe.

· Feb 13 · #94007

Sara (North Carolina) says:

I am from MA, now in NC, and when I found this recipe I was so excited.. I made some right away.. So easy and oh so good. I made some for a church dinner and I had people asking for the recipe... Thank you so much!!!!

· Feb 19 · #94557

Carol (Florida) says:

When I was a little girl, my mom would take me and my sisters for a Sunday drive to Narragansett Bay to get a bag of these. Fifty years later, I finally find the recipe! And they're just as I remember. I cut the recipe in half, except for the clams, and sprinkled them with garlic powder instead of salt.

· Mar 10 · #96150

Brit (Illinois) says:

They are so light and fluffly. This treats go well with a slice of lemon. Tasty!

· Aug 7 · #106495

Cynthia (Nevada) says:

I was just in RI too but did not get to have any clam cakes, just scallop roll at George's in Galilee... it was heavenly... gotta make these today... I may have to order Kenyon's on line... Thanks for the recipe.

· Feb 2 · #120466

Lynn (Colorado) says:

The clam cakes came out wonderfully. I used the recipe exactly and they came out perfect. I grew up in R.I. and craved these clam cakes something fierce. Not as perfect as Rocky Point Clam Cakes but who could ever duplicate those!!!

· Jun 26 · #127399

King (Idaho) says:

Thanks for the recipe.

· Aug 12 · #129267

Ptolomaeus (Alabama) says:

Can't wait to try them today. I miss getting these at Rocky Point, ir Johnny's Seafood in Middletown, on Easton's Beach. Summer just wasn't summer without Johnny's clam cakes.

· Sep 4 · #143758

ML (Massachusetts) says:

Great flavor. I halved the batter, used a full can of clams, pan fried them in about 1/2 inch of oil. The combo of clams and fritter was great! It's a "make again!"

· May 30 · #155801

T.Prew (Arizona) says:

I am from RI and used this recipe to treat friends to that authentic taste that I enjoyed back home paired with home made chowder it was tough finding clams in AZ but worth it. Thanks.

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