Clam Cakes


  • 1 dozen Quahog clams, shelled and chopped, reserve juice
  • 1 cup flour
  • 2 tsp baking powder
  • 2 eggs
  • kosher salt to taste
  • 1/2 cup clam juice or water
  • oil for deep frying


  • Add all the ingredients to a bowl and form a thick batter.
  • Cover batter and let sit for 10-15 minutes.
  • In a sauce pan or deep fryer fill 1/3 full with oil and heat to 360 degrees.
  • Once oil is hot drop tablespoons full of the clam batter into the the hot oil.
  • Fry until golden and crispy.

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