Rhode Island Clam Cakes
User Reviews
4.8
Rhode Island Clam Cakes
Description
This recipe combines clam broth, beer, buttermilk, and beaten eggs with a flour and baking powder mixture to create a light, bubbly batter enriched with chopped clams and sweetened slightly with maple syrup. The batter is gently mixed to avoid toughening, then dropped by spoonfuls into hot canola oil heated to 350°F. Frying until golden brown on both sides gives the cakes a crisp shell while maintaining a moist, tender inside.
The remoulade sauce served alongside adds a creamy, tangy complement, and Tabasco or tartar sauce are suggested alternatives. Traditionally accompanied by beer, this snack exemplifies New England coastal cooking and is especially popular in Rhode Island.
Leftover cakes can be reheated by refrying briefly in the same oil used initially, which can be reused overnight. This maintains texture and flavor for subsequent servings without needing fresh oil.
Ingredients
- 1 recipe for remoulade
- canola oil or other vegetable oil for frying
- 3 egg beaten
- 1/2 cup buttermilk
- 1/2 cup clam broth
- 1/2 cup beer cold
- 2 teaspoons maple syrup
- 1 1/2 cups clam chopped or ground
- 1 teaspoon salt
- 2 1/2 teaspoons baking powder
- 3 1/2 cups cake flour or all-purpose flour
Instructions
- Make the remoulade first and set aside. Heat the oil to 350°F.
- Mix all the liquid ingredients together except the beer. Mix all the dry ingredients together. When your oil is hot, add the beer to the liquid ingredients and mix gently. Stir in the dry ingredients just until combined.
- Drop a tablespoon of batter into the hot oil at a time. Do not crowd the pot. Let them sizzle for 30 seconds or so, then dislodge any that are stuck to the bottom with a chopstick or wooden skewer. Fry until golden brown on both sides, about 5 minutes.
- Drain on paper towels and serve while hot with the remoulade, Tabasco or tartar sauce. And beer. Lots of beer.
Notes
- The oil used for frying can be stored overnight and reused to reheat leftover clam cakes by refrying for 2 to 3 minutes.
- Serve clam cakes hot immediately after frying with remoulade, Tabasco, or tartar sauce.
- Using cold beer in the batter adds lightness and enhances flavor.
- The recipe highlights a regional style distinct from traditional New England fried clam preparations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 44g | 15% |
| Protein | 10g | 20% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 65mg | 22% |
| Sodium | 425mg | 18% |
| Potassium | 237mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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