Clam Cakes - Deep-fried clam fritters
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon old bay seasoning
- 2 large eggs
- 3/4 cup milk
- 1 tablespoon melted butter
- 1 can (6.5 ounces) minced clams, drained with juice reserved
- oil for frying
- lemon wedges for serving
- tartar sauce for serving
Clam Cakes, also known as clam fritters, are a quintessential New England treat. These savory delights feature chopped clams mixed into a seasoned batter and are deep-fried until golden and crispy on the outside while remaining tender and clammy on the inside. Clam Cakes are reminiscent of the seashore and are often enjoyed during the summer months at beachside eateries. They're perfect when served alongside tartar sauce or a squeeze of fresh lemon juice and are ideal for outdoor events, picnics, or as an appetizer for seafood dinners. Description by ChatGPT.
Immerse yourself in the tradition of Rhode Island's summertime dining with Aunt Carrie's delicious Clam Cakes. Rooted in a century-old family recipe that added fresh clams to the classic corn fritter, these golden-brown marvels deliver the taste of the ocean in every bite. Handmade with a secret family flour mixture and bursting with juicy clams, these clam cakes transport you straight to the seaside with their fluffy insides and perfectly crisp exteriors. Follow this treasured recipe to recreate Aunt Carrie's culinary magic in your own kitchen!
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon secret spice blend (to taste; traditionally a mix of herbs and spices associated with seafood)
- 1 cup chopped fresh clams (with juice)
- 2 eggs, beaten
- 1/4 cup water (adjust as needed for consistency)
- Vegetable oil, for frying
Instructions:
1. In a large bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, and your secret spice blend to create your dry flour mixture.
2. Drain your fresh clams, reserving the clam juice. Incorporate the chopped clams and beaten eggs into the dry ingredients. Slowly add water and reserved clam juice, stirring until your batter takes on a thick, drop-able consistency.
3. Heat vegetable oil in a deep-fryer or large, heavy pot to 375°F (190°C). Ensure you have enough oil to completely submerge the clam cakes, usually a depth of about 3 inches.
4. Carefully drop the batter by the spoonful into the hot oil, using antique or uniquely shaped spoons if available, to give each clam cake its characteristic look.
5. Fry the clam cakes in batches, without overcrowding, until they are golden brown and cooked through, about 3-5 minutes depending on size.
6. Remove the clam cakes with a slotted spoon and let them drain on a rack or paper towels to remove excess oil.
7. Serve hot, accompanied by a side of Rhode Island's white chowder for dipping and enjoy a bite of New England summer no matter where you are!
Prep Time: 15 minutes
Cook Time: 5 minutes per batch
Total Time: 20 minutes + additional time per batch
Equipment: Deep fryer or large pot, mixing bowls, slotted spoon, paper towels/rack
Servings: Makes approximately 12 clam cakes
Cooking Tips:
- Always test the oil temperature with a small piece of batter before adding the clam cakes to ensure it’s hot enough.
- Don’t overmix the batter. It should be lumpy to maintain the texture of the clam cakes.
- Ensure clam cakes are fully submerged in oil for an even golden brown crust.
This recipe is inspired by the original clam cakes from Aunt Carrie’s, and you can find more information about the culinary traditions of this iconic restaurant on their Phantom Gourmet YouTube channel at https://www.youtube.com/@phantomgourmet
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