Clam Cakes

By Yankee Magazine

Jan 25 2018


Homemade Clam Cakes

Photo Credit : Aimee Tucker

A favorite in Rhode Island, clam cakes (or fritters) are kind of like clam donuts — a deep-fried batter containing chunks of chopped clam.

This recipe hails from April, 1947 in the Yankee archives.


1 quart shucked clams
1 large egg, slightly beaten
2 tablespoons unsalted butter, melted
1/2 cup whole milk
1 cup all-purpose flour, sifted
4 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon pepper


Put shoulder and rim of clams through a food chopper. Leave soft parts whole. Add egg, butter, and milk. Whisk together the flour, baking powder, salt, and pepper and add to clam mixture, stirring until smooth. Drop by rounded spoonfuls into deep hot fat (375 degrees) and cook until golden brown. Drain on paper towels. Serve hot.