Clam Shack Clam Cakes

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.  

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.
• Combine flour, cornmeal, nonfat dried milk, baking soda, Old Bay Seasoning, salt, pepper, and sugar in a bowl.
• 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. 

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 also a great option. 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 clean-up after any frying job.
• You should be able to find dry milk powder at any grocery store. But it’s 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.

YOU MIGHT ALSO LIKE THESE RECIPES:

Shrimp Wonton Chips	Tuna Salad Dip
Loaded Olive Oil Dipping Sauce	Layered Seafood Dip

Clam Shack Clam Cakes

Author: Thao | In Good Flavor Cooking Method:Frying Cuisine:American Courses:Appetizer Recipe Keys: P Pescatarian

Difficulty:BeginnerPrep time: 7 minutesCook time: 10 minutesTotal time: 17 minutesServings:30 Servings

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

• 2 (6.5 ounces) cans of chopped clam  
• 1 cup flour
• 1/4 cup cornmeal
• 5 tablespoons nonfat dried milk
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/8 rounded teaspoon Old Bay Seasoning
• 1/8 teaspoon pepper
• 1/8 rounded teaspoon sugar
• Enough oil for deep frying

Instructions

1. Preheat oil in a deep fryer or skillet to 360 degrees F.
2. Drain clams, reserving liquid. 3/4 cup of clam juice will be added to dry ingredients.
3. 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. If the batter is dry, add more clam juice, one tablespoon at a time.
4. 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.
5. Makes 12 to 14 clam cakes.

Notes

• If there isn’t enough clam juice once drained, use milk or bottled clam juice to make up the difference.
• If you don’t have dry milk, swap out 1/4 cup of the clam juice for 1/4 cup of regular milk.

Keywords:Clam cakes, Frying, Seafood, New England, Clams

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