To truly enjoy the New England experience, you must try clam cakes. These Clam Shack Clam Cakes are crispy on the outside, tender on the inside, and filled with chopped clams. They are quintessential New England and a must-try.
When you’re craving fried food, these Smoked Bacon Hush Puppies and Shrimp Wonton Chips are going to hit the spot!
This clam cake recipe is one of the oldest posts on my blog, originally published on December 27, 2013. It’s so good that I believe it deserves a repost! I’ve updated both the content and the pictures since its first appearance. Â
These delicious nuggets hold a special place in my heart as they recreate a family favorite from my childhood. I spent most of my life in Massachusetts, where my family often visited a quaint clam shack on one of the beaches of Cape Cod. The clam cakes were always fluffy, filled with clams, crispy on the outside, and served piping hot.
After experimenting with various variations, I finally succeeded with the recipe you see below. It checks all the boxes: a deep golden brown color, a crispy exterior, a tender interior, and slightly chewy chopped clams.
My secret ingredient in these awesome clam cakes is instant non-fat dry milk. Although only a small amount is used, it is an essential ingredient. Don’t leave it out. It serves several purposes: to help keep the dough tender, to provide color (browning), and, to a lesser extent, to add flavor.
You might wonder why I don’t just use regular milk. The answer is that clam juice adds more flavor. However, if you prefer not to use powdered milk, you can replace 1/4 cup of clam juice with regular milk.
Recipe highlights:
- Preheat oil in a skillet to 360° F.
- Drain canned clams. Reserve the liquid. Add 3/4 cup clam juice.
- In a bowl, combine flour, cornmeal, nonfat dried milk, baking soda, Old Bay Seasoning, salt, pepper, and sugar.
- Stir in clam and clam juice.
- Drop by tablespoonful into the hot oil.
- Fry until golden brown, 3-4 minutes.
- Drain on paper towels.
How do you obtain tender clam cakes?
Do not overmix the dough. It creates gluten, which results in a dense, tough end product. Mix the batter until everything is just combined.
As mentioned above, powdered milk also enhances tenderness.
How to keep the clam cakes crispy?
After frying, drain the clam cakes on layers of paper towels or place them on a cooling rack. Avoid leaving them on a flat, cold surface, as this can cause condensation at the point of contact and lead to sogginess. For the best crispiness, clam cakes are best enjoyed immediately after cooking. They will lose their crispiness if stored.Â
If you need to restore their crispiness, a quick refry will yield the best results. Reheating them in the oven for a few minutes can also help bring back some of their crunchiness.
How to serve?
Many New Englanders enjoy dipping or drizzling clam cakes with malt vinegar. Tartar sauce is also a tasty condiment to consider. If you prefer a bit of heat, hot sauce is a great option as well. Personally, I think clam cakes are delicious on their own, without any toppings.
Summer is the perfect time for seafood, especially here in New England! You can find delicious clam cakes at many seafood restaurants along the coast. If you love seafood, I highly recommend trying out this tasty clam cake recipe at home.
Making the batter is quick and easy, requiring only one bowl to prepare. As for cooking time, you’ll be pleased to know that these clam cakes fry up in just about 4 minutes per batch, making it a fast and enjoyable process. This recipe yields 12 clam cakes and can easily be doubled!
Recommended supplies:
(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)
- This grease splatter screen reduces the amount of splashing and cleanup after any frying job.
- You should be able to find dry milk powder at any grocery store. But it also available online.
- This 10-inch frying pan is perfect for the job. I love that it’s 2.7-inches deep.
- I use this ice cream scoop to drop the batter into the hot oil.
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Clam Shack Clam Cakes
Description
To truly enjoy the New England experience, you must try clam cakes. These Clam Shack Clam Cakes are crispy on the outside, tender on the inside, and filled with chopped clams. They are quintessential New England and a must-try.
Ingredients
Instructions
- Preheat oil in a deep fryer or skillet to 360 degrees F.
- Drain clams, reserving liquid. 3/4 cup of clam juice will be added to dry ingredients.
- Whisk together the remaining eight ingredients. Blend in clams and clam juice until just combined. The batter should have the consistency of a thick pancake batter. Add more clam juice, one tablespoon at a time, if the batter is dry.
- Use a 1-tablespoon capacity ice cream scoop or a regular tablespoon to drop the batter into the hot oil. Deep fry for 3-4 minutes or until golden brown, turning halfway through. Do not crowd the pan. Cook in 2 batches, if needed.
- Makes 12 to 14 clam cakes.
Notes
- If there isn’t enough clam juice once drained, use milk to make up the difference or bottled clam juice if available.
- If you don’t have dry milk, swap out 1/4 cup of the clam juice for 1/4 cup of regular milk.
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The soup Nazi, hahah! I love Seinfeld! And I love these clam cakes. They look awesome – I want to bite into one immediately!
There were many classic moments on that show!???? I wish I could share some of these with you right now!
My hubby grew up in Maine and he LOVES clam cakes. I need to make your recipe for him 🙂
Great! I hope he likes them!! Clam cakes are one of those loves that you never forget????
These look amazing.. I could def eat a few
Thank you! I'd love to share some with you!
Wow! They look so good! I have never had clams or anything made with clams, unfortunatelly, I would love to try this. I used to watch Seinfeld too, a long time ago, it was so funny. 🙂
Seinfeld was always good for a few laughs! One of the best things about clam cakes is that if you have access to canned clams, you can make them anytime. I hope you'll get a chance to try them some day!
Thao, these clam cakes are such a treat! They look so perfect with their crispy golden outsides and their light fluffy insides. I can't wait to try them!
They are just that, Kelly! My family loves them. If you like clams, I think you will like these!!
These look like THE most fun summer recipe! I love the flavor of clams!
Thanks Inger!! You will like these if you like clams! 🙂
In #2 above, you state “add 3/4 cup clam juice to dry” what are you saying?
Thank you for asking! It should have said “3/4 cup of clam juice will be added to dry ingredients.” I have fixed it on the recipe card.
Hoorah, these were a smash for the household I run. I was born and raised true New Englander. I am from Mashpee, MA. This recipe is stellar. Ma’am, I thank you for helping me to miss home even more.
On a different note, could you find a great recipe for fried clams with the bellies. Also, maybe somewhere that will ship cleaned, shucked clams with bellies? Living in Cali I can’t really appreciate the seafood around here.
Yay!! I’m so glad your family liked the clam cakes! I’m sorry they made you miss MA. If I ever move out of the state, I would miss the seafood most.
There is a place in Maine I know that ships seafood. I have had good quality seafood shipped from them. It’s called Lobster Anywhere (https://lobsteranywhere.com/). Take a look. Hopefully, they will have what you’re looking for!
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