Rhode Island Clam Cakes

Story has it, clam cakes got their start in Rhode Island back in the 1920s, when a creative cook decided to mix fresh clams into a simple batter and fry up golden little fritters. Nearly a century later, they’re still a beloved staple across the Ocean State—and for good reason.

Light, crispy on the outside, and tender on the inside, clam cakes are loaded with chopped clams and just the right blend of seasoning. Whether you enjoy them dunked in chowder or with a dash of hot sauce, there’s something nostalgic and satisfying about every bite.

Never heard of a clam cake? Now’s the perfect time to change that. Give this recipe a try—you might just find yourself hooked on a new favorite!

Serves 6–8

Ingredients:

• 420 g bread or all-purpose flour, sifted

• 10 g baking powder

• 5 g Morton Kosher salt or sea salt

• 3 large eggs

• 114 g buttermilk

• 1/2 cup cold beer (avoid using "light" beer)

• 1/2 cup bottled clam juice (canned juice is fine, too)

• 1½ cups chopped clams (if using canned clams, reserve the juice)

• Canola or vegetable oil for frying

Instructions:

1. Mix Dry Ingredients:
   In a large bowl, whisk together the flour, baking powder, and salt.

2. Prepare Wet Ingredients:
   In a separate bowl, whisk the eggs. Add the buttermilk and clam juice, mixing thoroughly.

3. Combine:
   Gently fold the wet mixture into the dry ingredients until just combined. Stir in the chopped clams.
   Let the batter rest for 10–20 minutes to allow the flour to hydrate.
   (Do not add the beer yet.)

4. Heat Oil:
   Heat oil in a deep pot or fryer to 375°F (190°C).

5. Add Beer:
   Once the oil reaches temperature, gently stir the cold beer into the batter. Mix just until incorporated—do not overmix. The carbonation helps create a light, airy texture.

6. Fry:
   Using a tablespoon or small ice cream scoop, drop spoonfuls of batter into the hot oil.
   Fry for about 5 minutes, turning often, until golden brown and cooked through (internal temperature should reach 165°F/74°C).

Tips for Success:

• Don’t crowd the pan: Fry in small batches to maintain oil temperature. Crowding will cool the oil and result in soggy clam cakes.

• Avoid overmixing: Especially after adding the beer, overmixing will deflate the batter and make the cakes dense.

• Add beer last minute: To ensure fluffy clam cakes, mix in the beer only right before frying.