Table of Contents
Drop batter into the oil by the heaping tablespoon (we use a medium cookie dough scoop). Work in batches so as not to crowd the pan, adjusting heat as necessary to maintain the temperature. Fry until clam cakes are nicely browned and cooked through, 4 to 6 minutes total. Transfer to a baking sheet lined with paper towels to cool.
This recipe refers to Rhode Island Style Clam Cakes. Clam cakes found once upon a time at Rocky Point, clam cakes you can find at George’s, Iggy’s, and Flo’s. Yes they are fritters but we in Rhode Island call them clam cakes. I have to laugh at the people who say these are not clam cakes.
They were the best clam cakes in the world. I’ve had awesome ones at Flo’s, Aunt Carries and Champlain’s. But some of the best were in Seekonk, Ma a small place called “Phoebe’s. Her son has a restaurant in Warren, but never had Clam Cakes there.
Ingredients. 1 Vegetable oil for frying. 2 2 cups chopped clams, with juices. 3 1/2 cup milk. 4 1 large egg, beaten. 5 2 tablespoons salted butter, melted. 6 2 1/2 cups all-purpose flour. 7 1 tablespoon baking soda. 8 1 1/4 teaspoons kosher salt. 9 1/4 teaspoon baking powder. 10 1/4 teaspoon freshly ground black pepper.
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