Just a quick note..when I made these, I separated the egg white and beat it until it was fluffy. Then mixed in with the clams, making the cakes lighter inside. Yum.
I loved this. I am a native Rhode Islander and these were just like the ones my grandmother made when I was a kid. They are light and crispy on the outside, not like the heavy doughnut type things you get a most clam shacks. Really, really good.
The best I've ever had, and I'm a New Englander (right on the ocean)!! Kudos!
Made these tonight w/Manhattan Clam Chowder for my family. I omitted the Cream of Tartar because I didn't have any, and the Old Bay Seasoning but they came out great! Golden brown and light texture. We live in Rhode Island and they came out better than most seafood restaurants we go to! Thanks DiB for a fantastic recipe.