R.I. Clam Cakes
R.I. Clam Cakes are a local Cape Cod, Rhode Island delicacy that has been served for generations in casual seaside dining spots.
R.I. Clam Cakes are a local Cape Cod, Rhode Island delicacy that has been served for generations in casual seaside dining spots.
- Carbohydrate 247.067155727421 g
- Cholesterol 387.641942782144 mg
- Fat 15.7500672419692 g
- Fiber 8.5453447106152 g
- Protein 46.5570735667767 g
- Saturated Fat 5.45569189883605 g
- Serving Size 1 1 Dozen (641g)
- Sodium 1171.02282338006 mg
- Sugar 238.521811016805 g
- Trans Fat 2.92075180481576 g
- Calories 1335 calories
Step-by-step
- Drain clams well.
- Mix all other ingredients well then add in the clams. Stir quickly.
- Add into 360 degree oil by tablespoon . Put only a few at a time in to keep the oil temperature even. When they float, turn them to cook both sides to a golden brown.
- Drain on paper towels and serve immediately.
Regional Heritage
Unlike standard Maryland-style crab cakes that rely heavily on a delicate, fish-forward filling held together with minimal binder, Rhode Island clam cakes are fundamentally fritters. Clam shacks along Narragansett Bay serve these dense, golden nuggets year-round. Flour, double acting baking powder, and eggs create a thick batter designed to encase chopped clams completely. Local fisheries traditionally utilized freshly shucked quahogs for maximum brine flavor. Canned minced clams offer a reliable pantry alternative when fresh bivalves remain unavailable.
The Frying Dynamic
Success depends entirely on maintaining precise thermal control during deep frying. Oil must register exactly 360 degrees Fahrenheit before any batter enters the pan. Overcrowding drops the temperature rapidly and results in greasy, heavy dough instead of crisp exteriors. Drop portions by rounded tablespoons to ensure uniform cooking. Watch for buoyancy as an indicator that the interior has set. Turn each piece once floating occurs to brown the second side evenly.
Service and Texture
Drain batches immediately on heavy paper towels to eliminate excess surface oil. Serve these snacks piping hot while the exterior crust retains its sharp crunch. Residual steam softens the interior crumb within minutes if held improperly. Pair the hot fritters with drawn butter or fresh lemon wedges to cut through the rich, fried batter.
