R.I. Clam Cakes - Recipe

Recipe Index	New Recipes ~ everyday ~	Rated Recipes tested and reviewed	Popular Recipes fun!	Cooking Times & Temps for various meats and cuts	Unit Conversion cups, ounces, tbsp.	Diet & Health vitamins, minerals	Nutrition Facts

RECIPE COLLECTION

“R.I. CLAM CAKES” IS IN:

NEXT RECIPE: RAISIN DELIGHTS


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

Related recipes

recipe reviews
R.I. Clam Cakes

· Jul 3 · #176308

Emme (Rhode Island) says:

These were delicious, but Kenyon's is so much easier and truly just as good. Scrap the tartar sauce or hot sauce... only way to eat clam cakes in RI is to dip them in chowder... a nice, thick NE clam chowder!

· Jun 2 · #193632

Jeri (Rhode Island) replies:

Vinegar is good on occasion, also!

· Oct 9 · #173802

Billie (Oregon) says:

Born and raised long ago in Mass. Have lived in Oregon for last 40 years. I miss the great food!!! (Also the people, culture, etc!) Made this and enjoyed very much! I will eliminate the milk and use more clam juice instead next time. Thanks for the memories/recipe!!!

· Feb 13 · #163620

Joe Matz (Michigan) says:

Simply awesome. I grew up in Warwick RI and these clam cakes are as good as any clam cake I have ever bought. Thanks much.

· 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.

· 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!"

· 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.

· Jun 26 · #127399

King (Idaho) says:

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!!!

· 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.

· Mar 10 · #96150

Brit (Illinois) says:

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

· 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.

· 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!!!!

· 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.

· 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

· 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

Related recipe search

“CARROT CAKE”
“CARROT CAKE NUT FROSTING”	“CAKES”	“COFFEE CAKE”
	“CINNAMON COFFEE CAKE”

New recipes

Top of page

—Recipe Index—

Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables

SUPPORT THIS RECIPE BY SHARING
	Print recipe:	Printer-friendly version
	Link to recipe:	Copy
	Email recipe to:	SendSend