Delicious Rhode Island Clam Cakes
Rhode Island Clam Cakes are a beloved coastal tradition that deliver the essence of summer with every bite. These crispy, golden-brown treats combine the briny richness of minced clams with a light, fluffy batter, making them the perfect accompaniment to a sunny day by the shore. Whether enjoyed with a side of tangy tartar sauce or dipped into a bowl of clam chowder, these cakes are bound to transport you to the picturesque beaches of Rhode Island. Serve them hot and watch them disappear from your plate!
4
Servings
N/A
Calories
9
Ingredients
Ingredients
all-purpose flour
1 1/2 cups (sifted)
salt
1 1/2 teaspoons (to taste)
pepper
1/2 teaspoon (freshly cracked)
baking powder
2 teaspoons
eggs
2 (beaten)
milk
1/2 cup (whole or low-fat)
minced clams
1 (6 ounce) can (undrained)
dried onion flakes
1/4 cup
oil
as needed (for frying)
Instructions
1
In a large mixing bowl, combine the sifted flour, salt, pepper, and baking powder. Mix well to combine all dry ingredients.
2
In a separate bowl, whisk together the beaten eggs and milk until fully blended.
3
Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to over-mix.
4
Fold in the undrained minced clams and the dried onion flakes until evenly distributed throughout the batter.
5
Heat oil in a deep frying pan over medium heat until it reaches 325°F (165°C).
6
Using an ice cream scoop or a large spoon, carefully drop dollops of batter into the hot oil, being careful not to overcrowd the pan.
7
Fry the clam cakes for about 3-4 minutes on each side, or until they are golden brown and cooked through.
8
Remove the clam cakes from the oil and drain them on paper towels to remove excess grease.
9
Season with additional salt if desired, and serve hot for the best flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Rhode Island Clam Cakes?
Rhode Island Clam Cakes are a beloved coastal tradition consisting of crispy, golden-brown treats that combine briny minced clams with a light, fluffy batter.
What are the main ingredients for this recipe?
The main ingredients include all-purpose flour, salt, pepper, baking powder, eggs, milk, canned minced clams, dried onion flakes, and oil for frying.
How should the dry ingredients be prepared?
In a large mixing bowl, combine 1 1/2 cups of sifted flour, 1 1/2 teaspoons of salt, 1/2 teaspoon of pepper, and 2 teaspoons of baking powder.
What type of flour is used?
The recipe calls for 1 1/2 cups of all-purpose flour that has been sifted.
How are the wet ingredients mixed?
In a separate bowl, whisk together 2 beaten eggs and 1/2 cup of milk until fully blended.
What type of milk is recommended?
You can use either whole or low-fat milk for this recipe.
How do you combine the wet and dry ingredients?
Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined while being careful not to over-mix.
Should I drain the canned clams?
No, the recipe specifically instructs to fold in the 6-ounce can of minced clams undrained.
What provides the onion flavor in these clam cakes?
The recipe uses 1/4 cup of dried onion flakes folded into the batter.
What is the ideal temperature for the frying oil?
The oil should be heated in a deep frying pan until it reaches 325°F (165°C).
How do you portion the batter into the oil?
Use an ice cream scoop or a large spoon to carefully drop dollops of batter into the hot oil.
How long should the clam cakes be fried?
Fry the clam cakes for about 3-4 minutes on each side.
How do I know when the clam cakes are finished cooking?
They are done when they are golden brown and cooked through on both sides.
How should I remove excess oil from the cakes?
Remove the clam cakes from the oil and drain them on paper towels to remove excess grease.
What should I serve with Rhode Island Clam Cakes?
They are delicious served with tangy tartar sauce or dipped into a bowl of clam chowder.
Can I add extra seasoning after frying?
Yes, you can season them with additional salt if desired once they are removed from the oil.
How many servings does this recipe provide?
This recipe is designed to yield 4 servings.
Is this a quick recipe?
Yes, it is tagged as a quick recipe and is easy to prepare as an appetizer.
What is the texture of these clam cakes?
They have a crispy, golden-brown exterior and a light, fluffy interior batter.
What category is this recipe listed under?
This recipe is categorized as Healthy.
How much baking powder is needed?
The recipe requires 2 teaspoons of baking powder.
What type of clams are used?
The recipe uses one 6-ounce can of minced clams.
Is it important to sift the flour?
Yes, the recipe specifies using sifted all-purpose flour for the best batter consistency.
What is a common tip for frying the cakes?
Be careful not to overcrowd the pan when dropping dollops of batter into the oil.
Are these cakes considered fritters?
Yes, 'fritters' is one of the tags associated with this Rhode Island Clam Cake recipe.
What is the best way to serve them for flavor?
They should be served hot for the best flavor and texture.
How many eggs are required?
The recipe calls for 2 eggs, which should be beaten before mixing.
How much salt is used in the batter?
The batter uses 1 1/2 teaspoons of salt, or more to taste.
What kind of pepper should I use?
The recipe suggests 1/2 teaspoon of freshly cracked pepper.
Where do these clam cakes traditionally originate?
They are a traditional coastal dish from Rhode Island.