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Rhode Island Clam Cakes

Rhode Island clam cakes fry chopped clams in a thick tender batter until golden, briny, and crisp at the edges.

Published and reviewed by Kitchgrow on 14 August 2026Updated

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Rhode Island Clam Cakes

43 mintotal

33 min hands-on10 min hands-off

Prep 15 min · Cook 18 min

Serves
4
Difficulty
Medium
Spice
Mild
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Ingredients

Quantities are for 4 servings.

You'll need: Stovetop.

Includes 10 minutes for the clam batter to rest before frying so the fritters puff instead of spreading.

Method

  1. Mix flour, cornmeal, baking powder, salt, and black pepper in a bowl.

  2. Whisk the egg and milk, then stir them into the dry mixture to make a thick batter.

  3. Fold in the chopped clams and onion, then rest the batter for 10 minutes.

    10 min

  4. Drop spoonfuls of batter into hot oil and fry until puffed, golden, and cooked through.

  5. Drain briefly and serve hot with lemon juice.

How to tell it's done

The clam cakes should be crisp outside, tender inside, and lightly briny from the clams.

Getting it right

Tip

Keep the batter thick; a thin batter spreads in the oil instead of puffing into clam cakes.

What to serve it with

Serve with lemon wedges, tartar sauce, or alongside New England clam chowder.

Common mistakes

The cakes are raw in the middle and dark outside.
Keep the oil at a steady medium — around 175°C. Clam cakes are thick, and oil hot enough to colour them in a minute will leave the centre as batter.
They come out heavy and dense.
Rest the batter the full ten minutes and stir it as little as possible once the flour is in. Over-worked batter with baking powder in it deflates before it reaches the pan.

Substitutions

  • Clams — Use only clean, food-safe clams; canned drained clams can work for a practical version.
  • Cornmeal — Use extra All-Purpose Flour if cornmeal is unavailable, though the fritters will be softer.

Storing and reheating

Eat within the hour — they soften quickly. They reheat acceptably in a hot oven for five minutes but never regain the first crispness. The batter does not keep; the baking powder is spent within an hour or two.