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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.
Sift flour, baking powder, salt and pepper together. Add the minced clams to the sifted flour and then add enough of the liquid to make a thick, lumpy batter. Drop batter by teaspoons into 375 degrees F oil. When one side is cooked, the cakes will roll over by themselves.
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.
Clam cakes in New England are flat patties about 1/2″ thick and 3″ round. This recipe is for clam fritters. I grew up in Massachusetts, went to Rocky Point Dinner Hall.
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