📍 Rhode Island
Rhode Island clam cakes
Fried balls of batter with chopped clams, crisp outside and fluffy inside, classics of the coastal shacks.
- Preparation
- 15 min
- Cooking
- 15 min
- Waiting and resting
- 0 min
History
Clam cakes, or clam fritters, are a fixture of Rhode Island's seafood stands, especially by Narragansett Bay. They are served by the dozen and usually accompanied by a clear Rhode Island-style clam broth. They are beach and summer food par excellence in the smallest state in the country.
Ingredients
Preparation
- 1
Mix the flour, baking powder, salt, and pepper.
- 2
Beat the egg with the milk or clam juice and stir it into the dry ingredients.
- 3
Add the chopped clams to form a thick batter.
- 4
Heat plenty of oil to 180 °C.
- 5
Drop in spoonfuls of batter and fry until golden and cooked through.
- 6
Drain on paper towels and serve hot.
Cooking tips
- Make small portions so the centers cook before the outsides brown too much.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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