Name: Rhode Island Clam Cakes (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 2 cups Chopped Clams-drained; 1 cup All-Purpose Flour; 1/2 cup Milk; 1 Egg-large; 1/4 cup Chopped Onion; 1 tsp Baking Powder; 1/2 tsp Salt; 1/4 tsp Black Pepper; Vegetable Oil For frying

Recipe tier

Classic Rhode Island clam cakes, crispy on the outside and tender inside, perfect with clam chowder.

Total 45 min

Serves 12

Steps 6

Ingredients 9

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Music paced for prep, cooking, plating, and the reset after dinner.

Prep 18m Cook 27m Plate 5m Reset 10m

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Clam Mixture
2 cups 475 mL Chopped Clams-drained
1 cup 235 mL All-Purpose Flour
cup 120 mL Milk
1 1 Egg-large
cup 60 mL Chopped Onion
1 tsp 5 mL Baking Powder
tsp 2.5 mL Salt
tsp 1.25 mL Black Pepper
Frying
Vegetable Oil As needed For frying

Equipment

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Instructions

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In a large bowl, combine all Clam Mixture ingredients and mix until just combined. Do not overmix.
Heat about 2 inches of vegetable oil in a deep fryer or large pot to 350°F (175°C).
Drop spoonfuls of the clam mixture into the hot oil, being careful not to overcrowd the pot.
Fry for 3-4 minutes, turning occasionally, until golden brown and cooked through.
Remove clam cakes with a slotted spoon and drain on paper towels.
Serve immediately with tartar sauce or your favorite dipping sauce.