Appetizer: United States – Rhode Island – Rhode Island Clam Cakes

Serving Size: 6

Approximate Time

Prep 25 min

Cook 5 min

Additional 20 min

Total 45 min

Ingredients

- 1 lb (450 g) fresh quahog clams, shucked and chopped (approx. usable meat weight)
- 1/4 cup (60 ml) reserved clam liquor (from shucking)
- 1 1/2 cups (180 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 1 tsp (6 g) fine salt
- 1 tsp (4 g) granulated sugar
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (75 g) finely diced yellow onion or scallion whites
- 2 tbsp (8 g) chopped fresh parsley
- 1 large egg, approx. 50 g, lightly beaten
- 3/4 cup (180 ml) whole milk
- 1/2 cup (120 ml) cold club soda or cold sparkling water
- Vegetable oil or peanut oil for deep frying, about 4 cups (1 L)
- Lemon wedges, for serving
- Tartar sauce or ketchup, for serving

Instructions

Short Description:
Light, airy deep-fried batter studded with chopped local quahog clams, served hot as a classic Rhode Island starter or snack.

Regional Notes:
This Rhode Island version emphasizes a light, airy texture achieved with cold sparkling water and a modest batter; it uses local quahog clams (the region's signature clam) rather than chowder clams or canned clams common in other areas. The result is tender clam morsels suspended in crisp, delicate fritters.

1. Prepare the clams: If using live quahogs, steam or simmer until they open, reserve 1/4 cup (60 ml) of the cooking liquor, then remove meat from shells and finely chop. Pat chopped clams lightly with paper towel to remove excess moisture.
2. In a large bowl whisk together flour, baking powder, salt, sugar, and black pepper until evenly combined.
3. Stir in the diced onion (or scallion whites) and chopped parsley so they evenly distribute through the dry mix.
4. In a separate bowl combine the beaten egg, milk, and reserved clam liquor. Add this wet mixture to the dry ingredients and stir gently until just combined—do not overmix; a few small lumps are fine.
5. Fold the chopped clams into the batter. Just before frying, gently fold in the cold club soda (or sparkling water) to aerate the batter; this helps produce the characteristic light, airy texture.
6. Heat oil in a deep heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a thermometer for accuracy; maintain temperature by adjusting heat as you fry.
7. Drop batter by rounded tablespoonfuls (or use a small cookie scoop) into the hot oil, working in batches so the pot is not crowded. Fry 2 to 3 minutes, turning once, until golden brown and cooked through. Test one cake first to check seasoning and doneness.
8. Remove clam cakes with a slotted spoon to a rack or paper towels to drain. Keep warm in a single layer on a baking sheet in a 200°F (95°C) oven while finishing remaining batches.
9. Serve hot with lemon wedges and tartar sauce or ketchup on the side. Clam cakes are best fresh and crisp.