Fried & crispy
Clam Cakes, Rhode Island Style
Fluffy fried dough studded with clam
- 30 min
- Medium
- Makes ~16
Ingredients
- 8 razor clams, chopped, plus 1/4 cup clam juice
- 2 cups flour, 1 tbsp baking powder
- 1 egg, 3/4 cup milk
- 1/2 tsp salt, pinch of cayenne
- Oil for deep frying
Method
- Whisk dry ingredients; add egg, milk and clam juice to make a thick, sticky batter.
- Fold in the chopped clams.
- Heat oil to 350°F.
- Drop rounded tablespoons; fry 3–4 minutes, rolling them over, until deep brown.
- Break one open to check the center, then salt and serve with chowder.
Tip. These are the classic chowder sidekick — dunk them.
Start with how to clean a razor clam if your clams are still in the shell. Washington's daily limit is the first 15 you dig, so most recipes here are sized for one limit or less.
Dig them first.
DigTide tells you the minute a dig is approved, then shows the window to be on the sand.