Clam cakes (also known as clam fritters) are a New England food, most commonly found in Rhode Island although they can also be found in Connecticut, Maine, and Massachusetts. Each clam cake is a deep fried ball-shaped mixture containing chopped clam (usually quahog) combined with various other ingredients to give it a firm consistency once fried. The batter is made from flour, milk, clam juice, eggs and a leavening agent, typically baking powder. Hank Shaw once described it as, "think clam beignet, or donut hole. Only savory. Crispy, golden brown on the outside, pillowy and light on the inside. Steam rises from the first bite. The slightest aroma of brine surrounds you. Tiny chunks of clam nestle themselves in the folds of the pillow, offering surprising bites of chewy meatiness as you down one of these little glories after another."
Clam fritters are particularly popular during "clamming" season when clams are in abundance and it is legal during limited, specified periods for private citizens to dig their own, and therefore must be used up quickly so they do not spoil.
Clam cakes are often served at take-out food outlets or other informal settings as finger food, with a meal consisting of several cakes, french fries, and cole slaw. This is often served alongside clam chowder. The cakes tend to be eaten dry, dipped in clam chowder, tartar sauce or ketchup.
- Shaw, Hank. "Hunter.Angler. Gardener.Cook". Honest Food. Retrieved 1 February 2014.
- Shaw, Hank. "Clam Cakes Block Island". Hunter.Angler.Gardener.Cook. Retrieved 1 February 2014.
- "Clam Fritters". One Perfect Bite. Retrieved 1 February 2014.
|last1=in Authors list (help)
- Rappeport, Laurie. "Clam Digging in New England". Demand Media. Local.com. Retrieved 1 February 2014.
- Tremaine, Julie. "This Is Clam Cake Country". SO Rhode Island. Retrieved 1 February 2014.