Clam Cakes

  • Serves

    makes 1 Dozen

These fritters are the perfect side dish for chowder. This recipe is an adaptation of one in The New England Yankee Cook Book (Coward-McCann, 1939).


  • Canola oil
  • 1 cup flour
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 18 tsp. freshly ground black pepper
  • 2 cups (about 3⁄4 lb.) chopped clams (preferably quahogs)
  • 12 cup milk
  • 2 Tbsp. melted butter
  • 1 egg, lightly beaten


Step 1

Pour oil into a large pot to a depth of 2". Heat over medium-high heat until oil registers 350° on a deep-fry thermometer.

Step 2

Meanwhile, sift flour, baking powder, salt, and black pepper into a bowl.

Step 3

Stir together clams, milk, butter, and egg in a bowl. Add flour mixture to clam mixture and stir. Working in batches, carefully drop spoonfuls of batter (about 3 tbsp. each) into oil. Fry, turning once, until golden brown and just cooked through, 3–4 minutes. Transfer fritters to a paper towel–lined plate and sprinkle with salt.

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