These light and airy clam cakes make a perfect accompaniment to any seafood chowder. They are very similar to conch fritters you can find in Key West. My favorite pairing is with New England Clam Chowder, but it is great with a clear broth Rhode Island style or a tomato-based Manhattan-style chowder.
Rhode Island Style Clam Cakes
These clam cakes are light and airy and make a perfect accompaniment to any seafood chowders or stews.
Ingredients
- Oil for frying
Dry Ingredients
- 1 cup All Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Salt
- 1 tsp Garlic Powder
Wet Ingredients
- 1 Egg
- ½ cup Broth from Steaming Clams or Bottled Clam Juice
- 4 tbsp Whole Milk
- 6 oz Chopped Clams
Instructions
- Fill a pot with 3 inches of oil and heat to 350-375 degrees.
- Sift dry ingredients into a small bowl.
- Combine wet ingredients in a large bowl.
- Incorporate the dry ingredients into the wet ingredients in 4 or 5 batches. Stir until incorporated before adding the next batch.
- Using a ¼ cup measuring cup or a #30 serving scoop drop the batter into the oil and cook until a dark golden brown. Remove one clam cake from the oil to ensure that it is cooked through before removing the rest.
- When the clam cakes are cooked, remove from the oil and place on a rack or a paper towel lined plate. Immediately season with salt.
