Rhode Island Clam Cakes

These crisp, savory fritters bursting with shellfish are a New England seafood shack specialty.

Serves
6
Time
45 minutes

MATT TAYLOR-GROSS

By Kat Craddock

Updated on September 27, 2024

A specialty of Rhode Island clam shacks, these crisp, savory doughnuts are bursting with shellfish flavor. Most restaurants and clam shacks today use pre-chopped clams for convenience, but for the best cakes, go the extra mile to steam your own quahogs. You can steam them in water or use equal parts water and lager, if you like. The fat bay clams have some pleasantly chewy bits and soft, flavorful bellies that melt into the batter. If you want to use canned clams instead, substitute 12 ounces of chopped clam meat and ½ cup of the canned clam liquor.

Featured in “Rhode Island Clam Cakes—Yes, Crisp Clam Doughnuts—Are the Perfect Taste of Summer.”

Ingredients

16–18 quahog clams
½ cup lager or other light beer
½ cup milk
2 eggs, beaten
1¾ cups all-purpose flour
¼ cup cornmeal
2 tsp. baking powder
2 tsp. sugar
1½ tsp. kosher salt
¼ tsp. freshly ground black pepper
½ tsp. sweet Hungarian paprika
6 cups vegetable oil
Red or white clam chowder, tartar sauce, or hot sauce, for serving

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Instructions

Step 1

To a large pot over medium heat, add the clams and 2 cups of water. Cover the pot and cook until the clams have all opened, about 8 minutes. Remove the meat from the shells and allow to cool completely. Set aside ½ cup of the clam cooking liquid. Finely chop the clams into pea-size pieces and set aside.

Step 2

In a small bowl, whisk together the beer, milk, eggs, and reserved clam cooking liquid. In a large bowl, whisk together the flour, cornmeal, baking powder, sugar, salt, black pepper, and paprika. Make a well in the center of the dry ingredients, pour in the liquids, and gently fold the batter until it is completely hydrated but not yet totally smooth. Gently fold in the reserved clams.

Step 3

To a large pot fitted with a deep-fry thermometer, add the oil and turn the heat to medium-high. When the temperature reads 365°F, working in batches, use two large spoons to scoop 2-tablespoon balls of the batter and carefully drop them into the oil. Fry until the cakes are crisp and golden, 6–7 minutes. Using a slotted spoon, transfer the cakes to a paper towel-lined baking sheet to drain. Repeat with the remaining batter.

Step 4

Serve immediately with red or white clam chowder, tartar sauce, or hot sauce.

To a large pot over medium heat, add the clams and 2 cups of water. Cover the pot and cook until the clams have all opened, about 8 minutes. Remove the meat from the shells and allow to cool completely. Set aside ½ cup of the clam cooking liquid. Finely chop the clams into pea-size pieces and set aside.
In a small bowl, whisk together the beer, milk, eggs, and reserved clam cooking liquid. In a large bowl, whisk together the flour, cornmeal, baking powder, sugar, salt, black pepper, and paprika. Make a well in the center of the dry ingredients, pour in the liquids, and gently fold the batter until it is completely hydrated but not yet totally smooth. Gently fold in the reserved clams.
To a large pot fitted with a deep-fry thermometer, add the oil and turn the heat to medium-high. When the temperature reads 365°F, working in batches, use two large spoons to scoop 2-tablespoon balls of the batter and carefully drop them into the oil. Fry until the cakes are crisp and golden, 6–7 minutes. Using a slotted spoon, transfer the cakes to a paper towel-lined baking sheet to drain. Repeat with the remaining batter.
Serve immediately with red or white clam chowder, tartar sauce, or hot sauce.