Rhode Island Clam Cakes

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Rhode Island may be small, but it certainly packs a punch when it comes to food. Along with its iconic clam chowder, the state is also known for one of its most beloved dishes: clam cakes. These deep-fried balls of dough loaded with tender clams are a staple of any Rhode Island seafood shack, and are enjoyed by locals and visitors alike.

Clam cakes have been a part of Rhode Island’s culinary scene for nearly a century. The dish is said to have originated in the early 1900s, when Portuguese fisherman would mix leftover batter from their fish fry with chopped clams and fry the mixture in hot oil. The result was a delicious and easy-to-make snack which quickly caught on amongst New Englanders. Today, clam cakes can be found in restaurants and seafood shacks across the state, each with their own unique twist on the classic recipe.

The key to making authentic Rhode Island clam cakes is, of course, the clams. Fresh, local quahogs (a type of hard-shelled clam found in abundance in Rhode Island waters) are preferred, as they provide a sweet and briny flavor to the cakes. The clams are first shucked, and any excess sand or grit is removed before they are finely chopped and added to the batter. The batter itself is a simple mixture of flour, cornmeal, baking powder, milk, and eggs, with some variations adding in herbs, spices, or even beer for extra flavor.

Once the batter is mixed, it’s time to fry. Traditional Rhode Island clam cakes are deep-fried in hot oil until golden brown and crispy on the outside, while still soft and fluffy on the inside. They’re often served alongside a cup ofclam chowderor a side of fries, making for the perfect seaside treat.

While there are plenty of variations on the classic clam cake recipe, the one thing that remains constant is its popularity among Rhode Islanders. Whether you’re a local or a visitor, a plate of hot, fresh clam cakes is sure to satisfy your cravings for Rhode Island seafood.

So, how can you make your own Rhode Island clam cakes at home? It’s easier than you might think. With a few simple ingredients and some hot oil, you’ll be chowing down on these savory delights in no time. Here’s a basic recipe to get you started:

Rhode Island Clam Cakes Recipe:

Ingredients:

  • 1 1/2 cups flour
  • 1/2 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup milk
  • 1 egg
  • 1 tablespoon melted butter
  • 1 cup chopped clams
  • Vegetable oil for frying

Instructions:

  1. In a large bowl, whisk together the flour, cornmeal, baking powder, salt, black pepper, paprika, and cayenne pepper.

  2. In a separate bowl, whisk together the milk, egg, and melted butter.

  3. Gradually stir the wet ingredients into the dry ingredients to form a thick batter.

  4. Fold in the chopped clams.

  5. Heat a few inches of vegetable oil in a deep pot or fryer to 375°F.

  6. Using a small cookie scoop or spoon, drop the batter into the hot oil in batches, making sure not to overcrowd the pot.

  7. Fry the clam cakes for 2-3 minutes, or until they are golden brown and crispy on the outside.

  8. Use a slotted spoon to remove the clam cakes from the oil and drain on paper towels.

  9. Serve warm, with tartar sauce or your favorite dipping sauce.

With this simple recipe, you can enjoy a taste of Rhode Island wherever you are. So fire up the fryer, grab some fresh clams, and get ready to indulge in one of New England’s most delicious treats.

Ingredients:

  • 1 egg
  • 1 cup milk
  • 2 tablespoons melted butter
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon paprika
  • 1 cup chopped clams (fresh or canned)
  • Vegetable oil for frying

Instructions:

  1. In a mixing bowl, beat the egg lightly. Add the milk and melted butter and stir to combine.

  2. In a separate bowl, whisk together the flour, baking powder, salt, pepper, garlic powder, parsley, thyme, and paprika.

  3. Gradually stir the dry ingredients into the egg mixture, stirring until a thick batter forms.

  4. Stir in the chopped clams, mixing until well combined.

  5. Heat about 2 inches of vegetable oil in a deep skillet or deep fryer to 375 degrees F.

  6. Drop the batter by tablespoonfuls into the hot oil, cooking a few at a time so as not to overcrowd the pan.

  7. Fry the clam cakes for 3-4 minutes, or until golden brown on all sides, turning occasionally.

  8. Remove the cooked clam cakes from the oil with a slotted spoon and drain on paper towels.

  9. Serve the clam cakes hot, with tartar sauce, ketchup, or your favorite dipping sauce. Enjoy!