Entree: United States – New England – Rhode Island Clam Cakes (Deep-fried savory batter fritters studded with fresh clams, a classic Rhode Island seafood preparation)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Total 32 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 12 littleneck clams, shucked (about 1 lb (450 g) clam meat)  
- 1 1/4 cups (155 g) all-purpose flour  
- 1 tsp (4 g) baking powder  
- 1/2 tsp (3 g) salt  
- 1/4 tsp (1 g) freshly ground black pepper  
- 1 large egg (approx. 1 3/4 oz (50 g))  
- 1/2 cup (120 ml) whole milk  
- 1/4 cup (60 ml) reserved clam juice (from shucking)  
- 2 tbsp (30 ml) melted unsalted butter  
- 2 scallions, thinly sliced  
- 2 tbsp (8 g) chopped fresh parsley  
- Vegetable oil for deep frying, about 2 cups (480 ml) depending on pan size  
- Lemon wedges for serving

Show original ingredient measurements

- 12 littleneck clams, shucked (about 1 lb (450 g) clam meat)  
- 1 1/4 cups (155 g) all-purpose flour  
- 1 tsp (4 g) baking powder  
- 1/2 tsp (3 g) salt  
- 1/4 tsp (1 g) freshly ground black pepper  
- 1 large egg (approx. 50 g)  
- 1/2 cup (120 ml) whole milk  
- 1/4 cup (60 ml) reserved clam juice (from shucking)  
- 2 tbsp (30 ml) melted unsalted butter  
- 2 scallions, thinly sliced  
- 2 tbsp (8 g) chopped fresh parsley  
- Vegetable oil for deep frying, about 2 cups (480 ml) depending on pan size  
- Lemon wedges for serving

Instructions

1. Rinse clams and shuck, reserving clam juice; roughly chop the clam meat and set aside.  
2. In a large bowl whisk together flour, baking powder, salt, and black pepper.  
3. In a separate bowl beat the egg, then whisk in the milk, reserved clam juice, and melted butter.  
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; fold in the chopped clams, scallions, and parsley. Batter should be thick but spoonable; add a splash more milk if too stiff.  
5. Heat vegetable oil in a heavy pot or deep skillet to 350°F (175°C). Drop heaping tablespoons of batter into the hot oil, frying in batches without crowding.  
6. Fry each batch 2 to 3 minutes, turning once, until cakes are puffed and deep golden brown. Transfer to a paper-towel-lined rack to drain and keep warm.  
7. Serve immediately with lemon wedges and tartar sauce or malt vinegar if desired.