Rhode Island Clam Cakes - Crispy Fried Seafood Fritters
These traditional Rhode Island clam cakes are crispy, golden fritters packed with minced clams and seasoned with Old Bay and fresh herbs. The beer batter creates a light, airy texture while the clam broth adds extra seafood flavor. Perfect as an appetizer, side dish, or casual seafood meal, these cakes capture the essence of New England coastal cooking with their simple preparation and fresh ocean taste.
Ingredients
- 1 tablespoon fresh chives
- 1 tablespoon fresh parsley, chopped
- 2 teaspoons Old Bay Seasoning
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon garlic, minced
- 1 pinch cayenne pepper
- 2 eggs
- ½ cup beer
- 1 ½ cups clams, mincedcanned clams1:1convenience
drain well before using
- ½ cup clam broth
- vegetable oil, for frying
Instructions
- 1
Mix together the chives, parsley, Old Bay, salt, pepper, flour, baking powder, garlic, and cayenne
- 2
In a large bowl, whisk together the eggs and beer, then add the clams and broth
- 3
Mix in the dry ingredients and stir to combine
- 4
In a heavy skillet, heat oil to 360°F
- 5
Drop a tablespoon of batter at a time and fry until golden brown, 3 to 5 minutes per side
- 6
Fry just a few at a time
- 7
Remove with a slotted spoon and drain on paper towels
Tips
Don't overmix the batter to keep the clam cakes light and tender
Maintain oil temperature at 360°F for even cooking and proper texture
Fry in small batches to prevent overcrowding and temperature drops
Good to Know
Store in refrigerator for up to 2 days. Reheat in oven to maintain crispness.
Batter can be made 2 hours ahead and refrigerated. Stir gently before frying.
Serve immediately while hot and crispy with cocktail sauce or tartar sauce
Common Mistakes
Don't let oil temperature drop below 350°F to avoid greasy clam cakes
Avoid overpacking batter with clams which can make cakes fall apart
Substitutions
drain well before using
FAQ
Can I use frozen clams instead of fresh?
Yes, thaw completely and drain excess liquid before adding to batter for best texture.
What if I don't have Old Bay seasoning?
Mix paprika, celery seed, bay leaf powder, and a pinch of mustard seed as substitute.
How long do these keep?
Best eaten fresh, but can be stored refrigerated for 2 days and reheated in oven.