Prep 10 mins
Cook 5 mins
Clam cakes are a summer tradition in Rhode Island. A ride to the shore will always necessitate a stop at George's or Aunt Carries for a dozen clam cakes and a pint of chowder!
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon pepper
- 2 teaspoons baking powder
- 2 eggs, beaten
- 1⁄2 cup milk
- 1 (6 ounce) can minced clams, undrained
- 1⁄4 cup dried onion flakes
- oil, to fry
- Mix all ingredients together;.
- Drop by ice cream scoop full in hot oil (325 degrees) and fry until golden brown.
- Drain on paper towels.
- Salt as desired and serve hot.
Great job on the recipe. I grew up in RI and growing up I was a commercial shell fisherman (Quahoger for you New Englanders). I know a little something about RI clams!! I just made these clam cakes. PERFECT! We also put beer to wet our clam cake batter and fish and chip batter, but other than that, these are very authentic. Georges, Aunt Carries, The Cove in Mystic, and all those NE clam shacks would be proud. Great job.<br/><br/>Chowder Boy
Wonderful, nice light and authentic RI clam cake
You are the best! I live in Florida now but grew up in Narragansett. We always got hot clam cakes from George's whenever we visited Galilee. Man that brings back some memories. Thanks!