Clam Cakes Recipe

Prepare dry mix

In a large bowl whisk together 2 cups all-purpose flour, 1/2 cup cornmeal, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt, and 1 tbsp sugar until evenly combined.

Combine wet ingredients

In a separate bowl whisk together 1 large egg, 1/2 cup milk, and 1.25 cups cold sparkling water (or club soda). If using reserved clam juice from canned clams, reduce the sparkling water by up to 2–3 tbsp and add the clam juice to the wet mix for a touch of brine.

Make batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be thick but drop easily from a spoon; do not overmix — a few small lumps are fine. If batter is too thick, add up to 2 tbsp more milk or sparkling water. Fold in the minced shallot/onion, chopped parsley, and freshly ground black pepper.

Prepare clams: If using fresh clams that have been steamed and chopped, pat them dry with paper towels. If using canned chopped clams, drain well, pressing out excess liquid and reserve 2–3 tbsp juice if desired to add to the batter.

Mix clams into batter: Gently fold the 12 oz chopped clams into the batter until distributed evenly. The batter should coat the clams; if it seems too loose, add up to 2 tbsp flour.

Dredge for crispiness (optional): Place 1/2 cup flour mixed with 1/4 tsp salt and 1/4 tsp black pepper in a shallow bowl. Using a spoon, scoop portions of clam-batter and lightly toss in the seasoned flour to give the cakes a light outer crust before frying. Shake off excess flour.

Heat oil: Pour 3–4 cups of vegetable or canola oil into a deep, heavy-bottomed pot or deep fryer (oil depth about 2–3 inches). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil — it should sizzle and rise to the surface within a few seconds and begin to color immediately.

Fry in batches: Using a small ice cream scoop or two spoons, carefully drop rounded tablespoons or 1.5 tbsp-sized mounds of clam-batter into the hot oil, taking care not to overcrowd the pot (6–8 cakes per batch depending on pot size). Fry until golden brown and cooked through, about 2.5–3.5 minutes per side, turning once if needed so they brown evenly.

Drain: Use a slotted spoon to transfer cooked clam cakes to a wire rack set over a rimmed baking sheet or to paper towels to drain excess oil. Keep warm in a low oven (200°F / 95°C) while frying remaining batches.

Season and serve: Immediately season the clam cakes lightly with a pinch of salt if desired. Serve hot with lemon wedges and your choice of malt vinegar or tartar sauce. They pair well with coleslaw or crisp fries.

Storage: Leftover clam cakes can be reheated in a 375°F (190°C) oven for 8–10 minutes to crisp. Refrigerate in an airtight container up to 2 days; not recommended for long-term freezing as texture will change.