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Chowder and clam cakes

Rhode Island Style Clam Cakes

These clam cakes are light and airy and make a perfect accompaniment to any seafood chowders or stews.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer, Side Dish
Cuisine American, Seafood
Servings 12 Clam Cakes

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.

Video

Keyword Appetizer, Clam Cakes, Clam Fritters, Rhode Island, Side Dish